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Grumbera Knepp II
Pennsylvania Dutch Cooking from AlansKitchen.comMakes 6 servings


  • 1-1/2 - cup bread crumbs

  • 1/2 - cup milk

  • 4 - potatoes, grated

  • 2 - teaspoons onions, grated

  • 2 - eggs, beaten

  • 1 - Tablespoon flour

  • 2 - teaspoons parsley, chopped

  • 1/2 - teaspoon salt

  • 1/4 - teaspoon pepper


  1. In a mixing bowl, add the bread crumbs and moisten with milk. 

  2. To the moistened bread crumbs, add the potatoes, onions, and mix. 

  3. Now, add in the eggs with the flour, parsley, salt, and pepper. 

  4. Flour fingers and roll mixture into walnut-size balls. 

  5. The mixture should be moist, not to wet and not to dry.

  6. Dust the balls very lightly with flour and drop into bubbling salted water. 

  7. Cover kettle and boil 15 minutes. 

  8. Serve with brown beef and gravy.


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