2 lbs. potatoes salt and pepper, to taste
4 eggs, separated
3 tbsp. bread crumbs
2 tsp. fresh parsley, minced
melted butter or bacon fat

Boil peeled potatoes in salted water. Drain and mash.

While potatoes are cooking, separate eggs and beat whites until stiff peaks form when beaters are lifted from bowl. Set aside. Mix mashed potatoes, egg yolks, parsley, and bread crumbs. Season to taste, with salt and pepper.

Gently fold in the stiffly beaten egg whites.

Drop by the spoonful into boiling salted water (you can re-use the same pot the potatoes were cooked in), cover, and steam until dumplings rise to the top.

Remove from the water using a slotted spoon, to a colander. Serve drizzled with butter or bacon fat or sauté in a skillet for a few minutes until lightly golden.

Serves 3.