These are light and tender, especially good with a roast and gravy. They are traditional with Sauerbraten. Some cooks like to put a tiny sprig of parsley in the center of each dumpling.

Place in a large pot:

Add water to cover, bring to a boil, then reduce to a simmer and cook until the potatoes are tender, about 20 minutes. Drain and push through a potato ricer or force through a sieve with the back of a spoon onto a baking sheet. Allow the potatoes to cool until just barely warm. Stir in, still on the baking sheet:

Stir with a fork just until the ingredients are blended and fluffy. Gently shape into 1-inch balls. Bring to a simmer in a medium saucepan:

Working in batches if necessary, drop the dumplings into the liquid and simmer gently for about 10 minutes. Use a slotted spoon to transfer them to a warmed serving dish. Stir together in a bowl:

Sprinkle the crumbs over the dumplings and serve.