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Potato Dumplings
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6 potatoes washed in skins
1 c. flour, sifted
1 egg, beaten
1 tbsp. salt
pinch pepper
1 tbsp. grated onion
2 pieces bread toast, cut into croutons

Prepare potatoes one day in advance by boiling in skins
Refrigerate until ready to use
Peel and grate potatoes finely or use a food chopper or potato ricer
Combine potatoes with flour, egg, onion, croutons and seasonings until a dough is obtained
Roll dough into a ball, the size of a tennis ball
Bring a pot of salted water to a boil
Cook dumplings in boiling salted water for 8-10 minutes or until they float
Remove from water using a slotted spoon
Drain on paper towels and serve with gravy or sauerkraut

If you have any leftovers they're great at breakfast time. Slice 'em or dice 'em and fry them up in butter and garlic. Enjoy!

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