Potato Dumplings

2 Cups Riced potatoes (3 medium-sized potatoes)
2 Egg, beaten
1/2 Cup Dry breadcrumbs
1/8 Tsp. Onion salt
1/4 Tsp. White pepper
1/2 Tsp. Salt
All purpose flour

After potatoes are boiled, peel and put through potato ricer or coarse strainer. Add egg, breadcrumbs, onion salt, white pepper and salt, mixing well. Add 3 to 4 Tbsp. flour to potato mixture until the consistency is that of dough, but not too sticky. Roll into 1-1/2 inch balls. Gently drop into boiling salted water. Cook 8 minutes or until dumplings change in appearance and begin to look fluffy.