Berks County Potato Dumplings (250 Ways to Cook Potatoes, 1950)

Berks County Potato Dumplings 
(250 Ways to Cook Potatoes, Ruth Berolzheimer, 1950)

6 uncooked potatoes
10 slices bread
Salt and pepper to season
1 onion, grated
1 teaspoon minced parsley
2 eggs, well beaten

Pare potatoes and grate. Soak bread in cold water and squeeze out as much as the water as possible.

Mix together bread, salt, pepper, grated onion and parsley.  Add grated potatoes and eggs, mix well.

Form into balls, roll in flour gently, drop into boiling salted water, cover closely and cook for 15 minutes.

Excellent with sauerkraut, stewed chicken or meat.  Serves 6.