Rolled Potato Dumplings

Directions

1. 1
   Cover potato with cold water by 1 inch in a 2- to 3-quart saucepan and bring to a boil.
2. 2
   Reduce heat and simmer, uncovered, until potato is just tender, about 30 minutes.
3. 3
   Drain, then cool on a plate at room temperature at least 4 hours, or chill, uncovered, in refrigerator overnight.
4. 4
   Put flour in a large bowl.
5. 5
   Peel potato, then force it through food mill into flour.
6. 6
   Add egg and 1/2 teaspoon salt and knead lightly in bowl until dough just comes together.
7. 7
   Transfer dough to a lightly floured surface and knead until smooth, about 1 minute.
8. 8
   (Dough will have consistency of a soft cookie dough.)
9. 9
   Roll dough into a 12-inch log with your palms on a lightly floured surface and cut into 24 (1/2-inch) pieces.
10. 10
    Roll each piece into a ball, then roll each ball into a 2-inch-long log with tapered ends and curl into a crescent.
11. 11
    Transfer crescents to a plastic-wrap-lined baking sheet.
12. 12
    Bring 2 1/2 quarts water to a boil with 1 tablespoon salt in a 13- by 9- by 2 1/2-inch (3 1/2- to 4-quart) metal roasting pan, straddled across 2 burners.
13. 13
    Add dumplings 1 at a time and, when first few dumplings rise to surface, reduce heat to a bare simmer and poach 5 minutes (do not let boil).
14. 14
    Transfer dumplings with a slotted spoon to a large bowl of ice water and let stand 1 minute.
15. 15
    Drain, then pat dry with paper towels.
16. 16
    Heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then saute dumplings, turning over once with a spatula, until golden brown, about 7 minutes total.
17. 17
    Sprinkle with pepper, nutmeg, and remaining 1/4 teaspoon salt.