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Potato Dumplings

Reviewed: Mar. 29, 2005
Just tried this recipe and loved the ease and speed of preparation. The self rising flour is very important. I didn't peel the potatoes which gave the dumplings a less smooth texture, which we like. For our german dinner party this week I'll add some spices. The meal was great. We'll fry the sliced leftover dumplings for breakfast. My mother used to add a cube of Salami, instead of the croutons. It was the surprise for us, since meat was scarce in those days.
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