Potato Dumplings 2

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  • 2 cups sliced potatoes (about 3 medium potatoes)
  • 1/2 cup dry bread crumbs
  • 1/8 teaspoon onion salt
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon salt
  • All-purpose flour
  • Hard croutons


  1. Boil potatoes; peel and put through ricer or coarse sieve.
  2. Add egg bread crumbs, onion salt, pepper and salt; mix well.
  3. Add 3 to 4 tablespoons flour to potato mixture until consistency is that of dough, but not too sticky.
  4. Roll into 1 1/2 inch balls, putting a hard crouton in center of each.
  5. Gently drop into rapidly boiling, salted water. Cook for 8 minutes or until dumplings change in appearance and look fluffy.

Yield: 16 to 18 dumplings

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