Title: Kartoffle Bolla (Potato Balls)
Categories: Pancake Side American Penn
Yield: 1 Batch

8	md	Potatoes; unpeeled
1		Onion; finely minced
1		Egg
		Salt and pepper to taste
		Flour

Boil potatoes until tender and then cool thoroughly.

When quite cold, remove and discard skins. Mash potatoes with a fork and set aside.

Fry onion in a little butter until yellow-brown. Add to potatoes along with egg, salt, and pepper, and mix. Add flour enough to mold into balls; use only enough flour to hold the mixture together.

Drop the dumplings into boiling salted water or broth and cook uncovered for 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.

Serve cut in half and strewn over bread crumbs, browned in butter.

From "Cooking with the Pennsylvania Dutch", A. Monroe Aurand, Jr. (ed.), 1946

From: Dave Sacerdote

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