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German Potato Dumplings 

Ingredients:
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1 cup mashed potatoes (usu. leftovers)
1 cup flour
small bunch fresh parsley

Cooking:
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Mix the mashed potatoes together with the flour. DON'T knead, because the dumplings will "sink". Shape the dough into small balls. Place in a kettle of boiling salted water. Once they rise to the surface, let them cook for 10 minutes. Drain and sprinkle with fresh parsley. Serve with a roast beef or pork and sauerkraut dinner.

Variations:
1. add buttered bread crumbs to the initial dough;
2. add an egg and some chopped parsley to the initial dough.
The potato dumplings are delicious when sliced and fried in bacon grease or cut into cubes and heated in sauerkraut.

The dessert variation: shape the dough around a dried prune (with the orange or lemon essence). After cooking, sprinkle them with butter and a sugar-cinnamon mixture.

Enjoy your potato dumplings!