OLD-FASHIONED POTATO DUMPLINGS

OLD-FASHIONED POTATO DUMPLINGS image

Yield 12 dumplings

Number Of Ingredients 7

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6 cups baking potatoes -- peeled, cooled and riced
6 eggs, beaten
1 teaspoon salt
2 cups all-purpose flour
3 slices square sandwich bread
2 tablespoons butter or margarine
1 tablespoon chopped parsley (optional)

Steps:

1. Day before: boil potatoes with the skins on until tender. When cool, peel the potatoes and rice. Refrigerate, covered, until needed. 2. Brown bread in butter or margarine for croutons. Cut into small cubes, and let cool. 3. Lightly combine potatoes, beaten eggs, salt, and flour. Add croutons, and gently knead together. The mixture should stick together. Don't add too much more flour or it will make them heavy, like the proverbial "cannonball dumplings". 4. Form into balls about the size of tennis balls. In a 5 qt or larger pot, drop into boiling salted water, cover and cook for 10 minutes. Serve hot with roast pork, sauerkraut and homemade pork gravy. Cold leftovers can be sliced and pan fried then served with leftover gravy, pork, etc.