I have a German recipe for potato dumplings which are very good. To serve 6 people: 3 lb potatoes 1 level teaspoon salt 1 level teaspoon grated nutmeg 2 oz semolina 3 oz wheatmeal flour 2 eggs, beaten 2 slices bread Butter Cook potatoes, then sieve (though I find life too short to sieve potatoes and usually mash them thoroughly). Leave to become cold. Add salt, nutmeg, semolina, flour and eggs and knead into a smooth dough. Cut the bread into small dice and fry light brown in butter. Flour hands and make round dumplings about the size of a fist with the potato dough and press a few of the fried croutons into each. Put dumplings into boiling salted water and cook for about 12-15 minutes. Serve with a sauce such as tomato, herb or onion. My receipe also suggests serving with stewed fruit though I haven't liked the idea enough to try it. The result is surprisingly light. According to my dictionary wheatmeal flour is rather like wholemeal but with fewer whole grains. If I can't get it, I use wholemeal. I have had this recipe for years, hence it being in pounds and ounces! Gerry