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(German) - (Pennsylvania Germans)

Boil until tender, 8 medium-sized (not pared) potatoes; when quite
cold remove parings and grate them; fry one finely-chopped onion in a
little butter until a yellow-brown; add this, also 1 egg, to the
potatoes, season with salt and pepper and add flour enough to mold
into balls; use only flour enough to hold the mixture together. The
chopped onion may be omitted, and instead, brown small, dice-like
pieces of bread in a little butter, shape dumplings into balls the
size of walnuts, place a teaspoonful of the browned bread crumbs in
the centre of each and add also a little chopped parsley. Drop the
dumplings in salted boiling water and cook uncovered from 15 to 20
minutes. When dumplings rise to the top they should be cooked
sufficiently, when remove from kettle with a skimmer to a platter; cut
dumplings in half and strew over them bread crumbs, browned in butter.

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