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Place grated potatoes in a fine sieve and press with paper towels to remove as much moisture as possible. Trim crusts from bread and soak in milk for 2 minutes; squeeze out milk and mix bread with salt, parsley, onion potato and egg. Shape into balls about 1 1/2 inch in diameter. Roll in flour and drop dumplings into boiling water, cover, reduce heat and boil gently for 12 to 150 minutes. Drain in sieve or colander.
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