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1. Peel and cut potatoes into 2-inch cubes. Put in a covered casserole with ¼ cup water and cook until almost tender (about 7 minutes).
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2. Let stand 3 minutes. Mash. Beat in the egg yolks, salt, and Cream of Wheat. Chill.
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3. When ready to cook, put the broth in the microwave oven in a deep covered casserole and preheat to the boiling point.
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4. Meanwhile, beat in 1 cup flour to make moderately-stiff dough. Form dough into 6 balls, put about 1 tablespoon filling in the middle, and seal the dough carefully over the filling.
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5. When the broth is boiling, drop the balls in and cook, covered, for approximately 6 minutes or until the dumplings rise to the surface.
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6. If using broth, some of it can be slightly thickened with flour and served spooned over the dumplings. Serve dumplings hot.
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TIP:
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When stuffing the balls, dip the bottom-side of the ball into flour; that is the side that will be next to your hand. This way it will not stick to the palm of your hand. Make an indentation and put in the stuffing and then form the edges up and over the filling. By not having the rest of the dough dipped in flour, you get a better seal.
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