Kitchen Wisdom Gluten Free Bread Dumplings are savory and delectable appetizers. A lot of old world farm recipes use leftover bread as a base. These gluten free Bread Dumplings are delicious and tantalizing. Their smell is amazing in the oven, something to really get your guests in the mood to nibble and interact. Especially good with a glass of wine.
Yields 13 dumplings
4 cups (approximately 5-6 slices) gluten free Bread cubed
2 Eggs
¾ cup (approximately 3 ounces) Sopressata
¾ cup Grated Cheese, like pecorino romano
½ cup shredded Fontina cheese
¼ teaspoon Garlic granules
¼ teaspoon Onion granules
2 teaspoons Parsley flakes
¼ teaspoon Salt
¼ teaspoon Black Pepper
(Optional) Crushed Red Pepper to taste
3 teaspoon Extra Virgin Olive Oil
Pre-heat oven to 375 degrees; line a cookie sheet with parchment paper. Beat eggs, place aside. Finely chop the Sopressata.
Place cubed bread in a medium sized bowl. Toss and add seasonings (garlic, onion, parsley, salt, pepper, optional hot pepper) to the cubed bread. Add shredded cheese to the cubed bread. Followed by Sopressata, toss completely.
Add the beaten egg, use hands to thoroughly combine. Gradually add grated cheese, it will help the dumplings to bind as you mix.
Form barrel shaped dumplings, about 1 ½ – 2 ½ inches long. Space them 2 ½ inches apart on parchment lined cookie sheet. Drizzle each dumpling with olive oil. Bake for 17 minutes.
“Bread Dumplings” by Liz Conforti, Forget What You KNow About Wheat(c) 2014
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