Squeeze all excess liquid from grated potatoes. Combine potatoes and next 4 ingredients, stirring well. Add egg and butter; mix until well blended. Shape into 1 1/2-inch balls. Drop dumplings into boiling broth. Cover; reduce heat, and simmer 25 minutes or until a wooden pick inserted in center of dumpling comes out clean.
Note: These are delicious alone or may accompany any stewed dish.
Oxmoor House Homestyle Recipes
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