Step 1

Peel 2 pounds russet potatoes. Place in a large pot or Dutch oven and add enough water to cover. Bring to a boil over high heat. Reduce the heat as needed and simmer until tender when pierced with a fork, 20 to 30 minutes. Drain and let the potatoes cool to room temperature. Refrigerate for at least 1 hour and up to overnight. (Chilled potatoes are easier to rice.)

Step 2

Bring a large pot or Dutch oven of salted water to a boil. Meanwhile, make the dumpling dough and form the dumplings.

Step 3

Place 2 large eggs in a large bowl and beat until combined. Mince 1 small yellow onion until you have 1/3 cup (or grate on the large holes of a box grater). Mince 1 to 2 celery stalks until you have 1/4 cup. Add the onion and celery to the eggs.

Step 4

Pass the potatoes through a potato ricer or grate on the small holes of a box grater until you have 4 cups. Add the potatoes, 1 cup of the potato starch, 1 tablespoon kosher salt, and 1 teaspoon dried marjoram to the bowl, and stir until just combined.

Step 5

Divide the mixture into 12 portions and shape each into a round dumpling. Place the remaining 2 tablespoons potato starch in a small bowl. Roll each dumpling in the potato starch until coated, then place on a plate or baking sheet.

Step 6

When the water is boiling, gently place the dumplings in the boiling water with a slotted spoon. When the dumplings float to the top, about 5 minutes, reduce the heat to maintain a simmer. Cover and simmer until the dumplings have puffed up a bit and have a shiny surface, about 20 minutes. Meanwhile, melt 2 tablespoons unsalted butter in a medium skillet over medium-high heat. Add 1/2 cup plain breadcrumbs and stir to coat. Cook, stirring often, until the breadcrumbs are browned, 4 to 8 minutes. Remove the skillet from the heat.

Step 7

Transfer cooked dumplings with the slotted spoon to a bowl or a serving platter. Top with the toasted breadcrumbs and serve warm.