4 c. boiled, riced potatoes
1/2 c. flour
1/2 tsp. salt
1/4 tsp. pepper
4 slices white bread, cubed
1 lg. onion, finely chopped
3 tbsp. butter
2 eggs
1/3 c. minced parsley
2 tbsp. butter
3/4 c. dry white bread crumbs

Combine riced potatoes, flour, salt and pepper. Brown cubed bread and onion in butter until onions are transparent. Add to potato mixture along with eggs and parsley. Mix and shape into golf ball-sized dumplings.

Place in pot of boiling water or stock. Do not crowd. Cook 5-7 minutes until dumplings float to top. Drain and keep warm. Fry bread crumbs in butter until crisp. Spoon over dumplings before serving.