Parsley Potato Dumplings

In 6 quart sauce pot over high heat, heat 4 quarts water to boiling.
Meanwhile, in large bowl with fork combine 1 - 12 oz. package frozen shredded hash browns potatoes that have been thawed, 2 eggs, 2 Tbsp. chopped parsley, 2 1/4 tsp. salt. Stir in 1 1/2 cup flour and 1/4 tsp. baking powder. Mixture forms a soft dough. Immediately turn mixture onto lightly floured surface. With floured hands, divide into 16 portions and shape into balls. Gently drop balls into water, stir carefully so dumplings do not stick to bottom of pan. Cook 15 minutes or until tender but firm. With slotted spoon remove dumplings from water.

These are great served with gravy.