Bread dumplings (to go with vadas hus)

Ingredients

• 1 large egg
• 3/4 cup of all purpose flour
• 3/4 cup whole wheat flour
• 1  cup of croutons
• Dash of water
• 2 tablespoons butter for flavour
• 2 tablespoons grape seed oil (very high flash point, so you can get it very hot without burning).

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Preparation

• Break egg and a dash of water into a medium sized bowl, and whisk well with a wooden spoon.
• Add both flours and mix to a thick but wet consistency adding water if necessary. Fold in the croutons and allow to sit for about 30 minutes This will allow the croutons to soften a bit.
• If the dough is still too wet, add a bit more flour (you want this about the consistency of shaggy bread dough, not firm bread dough).
• Heat a large pot of water until it boils, season with salt. Using a large ice cream scoop, scoop the dough one by one into the boiling water.
  
• The dumplings will float first, then sink and then float to the top when they are done. Remove from boiling water and set aside to drain.
• Meanwhile, in a large frying pan, heat the butter and grape seed oil. Fry the dumplings turning when the sides are golden brown.
• The best dumplings are crispy on the outside and soft and tender on the inside. The croutons should not be dry any longer, they will just add a delicious bread texture to the dumplings.
• Serve with the Vadas Hus (Hungarian Hunter Stew).

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