Grate the raw peeled potatoes, squeeze them firmly in a dish and mix them with the cooked potatoes, which have also been grated beforehand. Knead the potato mixture with the two eggs and the dry bread, which has been previously soaked in warm water. Chop half an onion and add it together with a teaspoon of salt, a little bit of parsley and pepper to the dumpling dough and form nice round dumplings, the size of tennis balls. Put the dumplings into boiling salted water and let them cook for 10 minutes.
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