Parsley Potato Dumplings

6 med. potatoes, peeled and coarsely grated
4 Slices white bread, crust removed
1 c cold water or milk
1/2 tsp.salt
1 med.onion, peeled and coarsely grated
2 tbs.fresh minced, parsley
2 eggs beaten
til frothy
1/4 c all-purpose flour
2 qt boiling, salted water

Press grated potatoes between paper towels to remove as much water as possible.
Soak bread in water for a minute or two; squeeze out water and mix bread with the salt, onion, parsley, potato, and eggs. Shape into balls about 1 1/2 inches in diameter and roll each in flour. Lower balls into the boiling water, cover, and boil for 12 minutes.