Ingredients
Scale
- 4 slices day old bread, cubed
- 2 Tablespoons butter
- About 2 lb. cold cooked starchy potatoes (russets are starchiest)
- About 1 ¼ cups whole wheat flour
- 2 eggs
- 1 teaspoon salt
- 1 1/2 teaspoons dried dill
- 1/4 teaspoon garlic powder
Instructions
- Make crispy croutons by frying the bread cubes in butter until they are nicely browned on all sides.
- In a large bowl, rice or mash the cold potatoes. Stir in the flour, eggs and salt to make a dough that holds together enough to form dumplings.
- Form dumplings with 1 crouton in the center with dough around it.
- Drop the dumplings into a pot of chicken broth or soup. Simmer uncovered for about 15 – 20 minutes. Either remove with slotted spoon and serve immediately or serve with the soup while it’s hot.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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