This is a basic dumpling recipe that you can use in your favorite soup or stew. Mashed potatoes are combined with flour and egg and shaped into dumplings with a single crouton tucked in the center.
Wash potatoes well and place in a large saucepan. Cover with water and bring to a boil over high heat. Reduce heat to medium-low and cover, leaving cover slightly ajar to let steam escape. Cook for 20 to 25 minutes, or potatoes can be easily pierced with a fork. Drain.
Peel potatoes as soon as they are cool enough to handle, and grate through largest holes of a grater.
In a saucepan, scald milk over medium heat. Add milk, 1 tsp. salt, and cornstarch to potatoes and stir well. Set aside for 15 minutes.
Toast bread. Cut into ½-inch cubes.
With clean, lightly floured hands, form dough into 3-inch balls. Press two or three cubes of toast into center of each ball. Reshape balls.
Fill a large kettle half full of water, add 1 tsp. salt, and bring to a boil. Reduce heat to low and, with a slotted spoon, carefully place dumplings in water. Do not cover. Simmer 20 to 30 minutes, or until dumplings float. Remove dumplings with slotted spoon. Serve hot.