Biergarten - Germany Showcase - EPCOT Center.

1 tbsp. butter or bacon fat
1/4 c. diced onion
2 lg. baking potatoes, scrubbed and steamed
3/4 tsp. salt
1/8 tsp. white pepper
2 tbsp. flour
2 egg yolks, beaten
1/8 tsp. nutmeg
2 tbsp. chopped fresh parsley
1 gal. water

Heat butter or bacon fat and saute onion until lightly browned. Set aside.

To make dumpling dough, steam potatoes until they are tender and cool enough to be handled. Peel and rice or put through food mill. (There should be 3/1 2 cups). Add remaining ingredients (except for gallon of water), including onion, and beat well to blend.

Bring 1 gallon of water to simmering (do not boil) in a pan. Using 2 tablespoons, form a round dumpling with 1 tablespoon of dumpling dough. Drop into simmering water and stir gently to keep dumplings from sticking. Simmer about 12 to 15 minutes or until dumplings rise to surface. Remove with slotted spoon and serve. Yield: 6 servings.