These are light and tender, especially good with a roast and gravy. They are traditional with Sauerbraten.
Cook in a large pot of boiling water until tender:
      6 medium baking potatoes, unpeeled
When cool enough to handle, peel and rice the potatoes. Combine with:
      2 large eggs
      1/2 cup all-purpose flour
      1 1/2 teaspoons salt
Beat the batter with a fork until fluffy. Lightly shape into 1-inch balls. Bring to a gentle boil in a large pot:
      6 quarts water
      2 tablespoons salt
Drop the balls into the water and cook for 10 minutes. Drain. Stir together:
      8 tablespoons butter, melted or bacon drippings
      1/4 cup dry unseasoned breadcrumbs
Sprinkle the crumbs over the dumplings and serve.