German Potato Dumplings

Start by submerging potatoes in a large container filled with salted water; heat it until boiling point. Then, decrease the temperature to a lower medium setting and let them cook for 15-20 minutes until they're just tender. Remove potatoes from the water and let them sit for a while until you can handle them easily.

While the potatoes are cooling, melt butter in a skillet over medium heat. Add bread cubes and cook until they turn golden brown and crispy, stirring occasionally for 4-5 minutes. Remove the skillet from the heat and use a spoon to transfer the cooked croutons to a bowl. Reserve the browned butter left in the pan.

Now, peel the potatoes and place them into a large bowl. Use a masher to mash them and season with nutmeg, cayenne pepper, salt, and pepper. Add eggs to the bowl and mash until they're combined. Stir in flour just enough to incorporate it; make sure not to overmix.

Heat a pot of salted water until it's simmering. Dampen your hands with water and pick up a spoonful of dough onto your palm. Shape the dough into a circle, make a small indentation in the center, and place 2-3 croutons inside. Fold the dough around the croutons to seal and roll it into a smooth ball. Repeat this process 7 more times.

Use a large spoon to gently lower the dumplings, one at a time, into the simmering water. Cook them until they float to the top, 1-2 minutes. Cover the pot and let them simmer over medium-low heat for 10 minutes. Flip the dumplings and continue to cook until they're puffed and cooked through, about 10 minutes more.

Transfer the dumplings to a serving plate and drizzle with the reserved browned butter. Sprinkle remaining croutons over top and garnish with chives. Let the dumplings firm up slightly before serving, about 10 minutes.