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Peel potatoes and shred on the smallest side of a box shredder.
Place shredded potatoes on a wire strainer and let the potatoes drain - you may use a spoon to help squeezing the liquid out. Drain for 10 minutes.
Transfer shredded potatoes into a bowl, add flour, egg and salt. Stir to combine. Batter should be quite thick.
Fill a medium pot with water, add a tablespoon of salt and start heating.
Once the water starts boiling, using a teaspoon start dropping a teaspoon worth of batter into the water (dip the spoon in the water each time to release the batter). Do it in 2–3 batches.
Gently stir the dumplings off the bottom of the pot. Once they float, boil for 3 minutes. Remove with a slotted spoon.
Sauté in butter, top with sautéed onion with bacon.