German Potato Dumplings 2

KARTOFFELKLOSSE (Potato Dumplings)

9 medium potatos
3 eggs, well beaten
1 c flour
2/3 c bread crumbs
1/2 ts nutmeg
1 ts salt
1/2 lb butter
1/2 c bread crumbs
1 ts onion, chopped

Boil the potatoes in their jackets until soft, remove the skins and put potatoes through a ricer. Spread on a towel for a few minutes to remove moisture, then put them in a bowl and add the salt. Add the eggs, flour, 2/3 cup bread crumbs and nutmeg. Mix thoroughly. Form mixture into dry balls (if mixture is too moist, add more bread crumbs).

Drop the balls into boiling salted water. When balls come to the surface, allow them to boil for 3 minutes. Remove one from liquid and cut open; if center is dry, they are sufficiently cooked. Remove balls from liquid and pour over them a dressing made as follows:
Brown the butter in a skillet, add the 1/2 cup bread crumbs and onion and cook for several minutes.