Orange-Filled Potato Dumplings

From the magazine of a local grocery. I haven't made the recipe yet but post it for safe keeping. The potatoes have to be starchy!

• Ready In: 2 hrs
• Serves: 10
• Yields: 10 dumplings

Ingredients

• 5  ounces  lard
• 2  ounces bacon
• 2  oranges, peel of
• 21  ounces potatoes, starchy
• 3  ounces butter, softened
• 2  egg yolks
• 2 1⁄2 ounces cornstarch
• 1  ounce  breadcrumbs
•  salt, to taste
•  nutmeg, to taste
• 2  tablespoons polenta or 2  tablespoons cornmeal

Directions

1. Bake potatoes at 320 F for 1 hour.
2. While potatoes are baking, melt lard in a saucepan, add chopped bacon and fry till bacon is crisp.
3. Pour lard and bacon pieces into a bowl, add breadcrumbs and half of the finely chopped orange peel, make a coarse dough.
4. Cool.
5. Peel warm potatoes, puree and mix with egg yolks, softened butter, cornstarch, second half of orange peel and salt and nutmeg to taste.
6. Form dough into a roll and cut into 10 pieces.
7. Place pieces on cookie sheet that is sprinkled with polenta.
8. Place cookie sheet in a cool place.
9. Roll lard dough into 10 balls.
10. Press one ball in each piece of potato dough, gently roll dough into ball shape.
11. Bring salted water to a slow boil, let dumplings simmer in lightly boiling water for about 10 minutes.
12. Serve sprinkled with breadcrumbs which are browned in butter.
13. Makes a good side for duck or turkey.