Donna'S Kartoffelglase (Potato Dumplings) - cooking recipe

Ingredients

6 to 8 potatoes with skin on
3 slices white bread
2 Tbsp. butter or margarine
1 tsp. parsley
4 eggs
salt to taste
flour

Preparation

Boil potatoes until soft.
Peel potatoes while warm and rice with a ricer.
Place riced potatoes in a large bowl.
Cut up bread into cubes.
Brown bread in margarine using low heat.
Put the bread around the riced potatoes in the bowl.
Sprinkle with parsley and salt.
When potatoes are cool, form a hole in the center and add the eggs.
Mix.
Add flour until dough is moist and does not crumble.
Form dough into 1 1/2-inch diameter balls. Drop into boiling water.
Cook 3 to 5 minutes, until they float. Serve with sauerbraten and gravy.