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Author Notes: This is a recipe my Step Mother brought over from Germany. She worked at a Restaurant there. We always had these with Roladen. We always cut these into chunks the next day and saute them with chopped onions. —Fran McGinty
- 1 loaf white bread
- 5 medium potatoes
- 1 egg
- 3 tablespoons flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Break bread into small pieces with crusts. Grate potatoes in food processor or by hand. Mix all in large bowl. Form balls about the size of baseballs. Drop into salted boiling water and cook until they float. serve with your favorite gravy.These are great left over the next day. They appear a little gray but browning them makes them look beautiful.
- This recipe was entered in the contest for Your Best Dumplings