Mashed Potato Dumplings
|Potatoes||1 Cup (16 tbs), mashed|
|Whole wheat bread crumbs||1⁄2 Cup (8 tbs)|
|Wheat germ||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten|
|Milk powder||1⁄2 Cup (8 tbs)|
|Nutritional yeast||2 Tablespoon|
Blend all ingredients.
Dough should be firm.
If it is too loose, add more wheat germ; if too stiff, add more liquid milk.
Shape into balls the size of walnuts.
Roll in wheat germ.
Drop into simmering soup or stew.
Simmer for 3 minutes.