Heavenly fluffy dumplings made from left over scraps

Based on matzo meal dumplings, an ingenious use of scrappy left over bits.

This is theSOSkitchen so you'll already know that I never throw anything away. In my freezer I had a bag of scraps of stale rice cakes, tortilla wraps, bread crusts, even some cheese crackers.

I blitzed them intending to use them as a 'breadcrumb' coating or some such.

The very stale rice cakes wouldn't play ball and stayed in quite large lumps while the bread had become fine crumb. So I decided to smash the lot up in my coffee bean grinder and ended up with a crumb so fine it was like sand.

And that, my dear friends, is the start of the finest dumpling I've ever eaten.

Rightio, take a cup of this fine crumb and add to three beaten eggs along with 2 tablespoons of vegetable oil, 1/4 cup of chicken broth (you can use soda or fizzy water to make the dumplings even lighter) and salt and pepper to taste (I like my dumplings more salty than peppery).

This will produce a VERY sticky mixture;

So let it sit for hours to meld together - even overnight.

While it sat in the fridge I made a tomato based veggie soup and when I was ready to eat, I cooked the dumplings in the soup for 30 minutes as the soup warmed through.

To make the dumplings I kept my hands wet with cold water and made ping-pong ball sized dumplings that then swelled double in size.

I cannot tell you how good they were, so go make them and see!