Potato Dumplings II
- 15 slices three-day-old white sandwich bread crusts trimmed
- 1 cup whole milk
- 7 large red skinned potatoes peeled, grated
- 2 medium yellow onions, grated
- 1 bunch fresh parsley chopped (abt 6 tbspns)
- 1 tablespoon salt
- 1/4 teaspoon freshly-ground white pepper
- 1 pinch freshly-grated nutmeg
- 1 pinch dried marjoram
- 3 large eggs beaten well
- All-purpose flour for coating
In a large mixing bowl, soak the bread in the milk 2 to 3 minutes, until soggy. Using your hands, squeeze out and discard the milk.
Place the bread in a large mixing bowl. Stir in the potatoes, onions, parsley, salt, pepper, nutmeg, and marjoram. Add the eggs to the mixture and mix well.
Shape the mixture into about 24 (1 1/2-inch) round dumplings. Dip the dumplings into the flour to coat generously.
Bring a large saucepan of lightly salted water to a boil over high heat. With a slotted spoon, gently add the dumplings to the water. Bring back to a boil. Reduce the heat to medium. Cover and cook about 15 minutes, until the dumplings expand and float to the surface.
Serve with any kind of stew.
This recipe yields 24 dumplings; 8 servings.