Clean, peel, and boil potatoes just until soft enough to mash. Drain and
mash smoothly. Add egg yolks, cornstarch, Cream or Wheat, pepper, salt, and
nutmeg. Beat well; shape into dumplings; place few bread cubes in center of
each. (It is a good idea to shape 1 dumpling first and proceed with recipe.
If it does not hold together while cooking, beat a little flour into
dumpling mixture before shaping remainder.)

Roll each dumpling lightly in flour. Cook in rapidly boiling salted water
15 to 20 minutes. Remove cooked dumplings from water; serve hot with
Sauerbraten. Makes 12 or more dumplings.

NOTES : Luchow's German Cookbook, Jan Mitchell.