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Potato Dumplings 2




  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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