Title: Berks County Potato Dumplings
Categories: Penn Misc
Yield: 1 Servings
| 6 | | Potato |
| 1 | | Onion, grated |
| 1 | ts | Parsley, minced |
| 10 | | Sl Bread |
| 2 | | Egg, well beaten |
| | | 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.