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Berks County Potato Dumplingsvegetables, penndutch 6 each potato, raw 10 each sl bread 1 each onion, grated 2 each egg, well beaten 1 teaspoon parsley, minced 1 single salt & pepper Grate the potatoes. Soak bread in cold water and squeeze out as much of the water as possible. Mix together the bread, salt, pepper, grated onion and parsley. Add the grated potatoes and eggs and mix well. Form into balls, roll in flour gently, drop into boiling salted water, and cook in a covered pot for 15 minutes. These dumplings are excellent with sauerkraut, stewed chicken or meat. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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