Boil until tender, 8 medium-sized (not pared) potatoes;
When quite cold remove parings and grate them; fry one finely-chopped onion in a little butter until a yellow-brown; add this, also 1 egg, to the potatoes, season with salt and pepper and add flour enough to mold into balls;
Use only flour enough to hold the mixture together.
The chopped onion may be omitted, and instead, brown small, dice-like pieces of bread in a little butter, shape dumplings into balls the size of walnuts, place a teaspoonful of the browned bread crumbs in the center of each and add also a little chopped parsley.
Drop the dumplings in salted boiling water and cook uncovered from 15 to 20 minutes.
When dumplings rise to the top they should be cooked sufficiently, when remove from kettle with a skimmer to a platter; cut dumplings in half and strew over them bread crumbs, browned in butter.
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