Name: Potato Dumplings
Ingredients: 6 medium baking potatoes, unpeeled; 2.5 tsp salt; 0.125 tsp pepper; 2 eggs, slightly beaten; 0.25 cup melted margarine; 0.5 cup flour; 0.333 cup fine dry bread crumbs; 0.25 cup chopped parsley; 0.5 cup for rolling flour

Vegetables

9 ingredients

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Ingredients

6 medium baking potatoes, unpeeled
2½ tsp salt
⅛ tsp pepper
2 eggs, slightly beaten
¼ cup melted margarine
½ cup flour
⅓ cup fine dry bread crumbs
¼ cup chopped parsley
½ cup for rolling flour

Method

Cook the 6 medium baking potatoes, unpeeled, in boiling water until tender, about 30 minutes. Drain, cool slightly and peel. In a large bowl coarsely grate the potatoes.
Add 2 1/2 teaspoons salt, 1/8 teaspoon pepper, the 2 slightly beaten eggs and 1/4 cup melted margarine. Stir in 1/2 cup flour, 1/3 cup fine dry bread crumbs and 1/4 cup chopped parsley.
With your hands, mold into 16 egg-shaped dumplings. Roll in 1/2 cup flour. Drop the dumplings into a large kettle of gently boiling water. Cook, uncovered, 10 minutes or until done. Drain.

Notes

Clipping. Makes 16 dumplings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.