Berks County Potato Dumplings

Title:
Berks County Potato Dumplings

Yield:
1 Servings

Categories:
Penndutch,
Vegetables




Ingredients:





     6    Potato, raw


    10    Sl Bread


     1    Onion, grated


     2    Egg, well beaten


     1 ts Parsley, minced


          Salt & pepper






 Grate the potatoes. Soak bread in cold water and squeeze out as much of the


 water as possible. Mix together the bread, salt, pepper, grated onion and


 parsley. Add the grated potatoes and eggs and mix well. Form into balls,


 roll in flour gently, drop into boiling salted water, and cook in a covered


 pot for 15 minutes. These dumplings are excellent with sauerkraut, stewed


 chicken or meat. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,


 Culinary Arts Press, 1936.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini