Potato Dumplings

• 7 medium-sized potatoes, peeled
• 2 medium-sized onions
• 12 slices white bread

Grate the potatoes coarsely, squeeze out as much water as possible, then press between paper towels to squeeze out any further liquid. Grate or mince the onions, put in a fine sieve, and press out all juices with the back of a spoon. Mix the onion juice and three tablespoons onion pulp with the grated potatoes; keep the rest of the onion pulp for another dish.

Soak the bread in water un