Ingredients:

6		Potatoes
1-1/2	Cup	All-Purpose Flour
½	Cup	Bread Crumbs
3		Eggs, Separated
1	Tbl	Butter, Melted
2	Quarts	Bouillon, Beef Or Chicken
Topping:
1	Cup	Melted Butter
¼	Cup	Parsley, Chopped
¼	Cup	Onions, Chopped (1 Medium)
1/3	Cup	Bread Crumbs

Directions:

Boil potatoes, the chill 24 hours in refrigerator before peeling and grating. Place grated potatoes in large bowl, add flour and ½ cup bread crumbs. Make a “well” in center, pour in egg yolks and melted butter, and mix again. Beat Egg whites to soft peak stage. Fold egg whites into potato mixture. Place the bouillon into a large saucepan or kettle to boil. Form into balls about 2” in diameter. Roll lightly in flour to coat, and drop into boiling bouillon. Reduce heat and simmer for 15-20 minutes. Serve covered with herbed topping.

Topping: Simmer onions in butter in skillet on low heat for 5 minutes. Stir in parsley and bread crumbs. Pour over cooked dumplings

 

Yields

12-16 dumplings