POTATO DUMPLINGS

Grate four large cold boiled potatoes into a mixing bowl and add One and one-half cups of flour, One and one-half teaspoons of salt, One teaspoon of pepper, One small onion, grated, Three tablespoons of finely minced parsley, One egg, Three tablespoons of water. Mix to a smooth dough and then form into balls the size of an egg. Drop into boiling water and cook for fifteen minutes. Lift and drain well and serve with either brown stew or cheese sauce.