Meat Dumplings

We did this backward because of a misunderstanding of terminology within the original recipe.

The original recipe advises to food process the (cooked) meat to a fine crumb, then to add the melted butter to the crumb, then work in the breadcrumbs.  Claire read that as "add the melted butter to the breadcrumbs," so did that and then realized the crumb meant was the food processed cooked meat crumb.  Oh well.  

We started with uncooked ground turkey and did not run it through a food processor.  If using cooked meat, then either chop finely or run through a food processor.

Mix the ground meat with the melted butter.

Add bread crumbs and work into meat.

Add the egg yolk and mix until a stiff paste forms.

Break the paste into 14 equal pieces and roll each into a ball about a half inch in diameter.  Let stand for 30 minutes.  

Bring a pot of salted water to a boil; reduce heat to a simmer.  

Add the dumplings and cook for 15-20 minutes (they will float).  Break open a dumpling to make sure the turkey has cooked the whole way through.

Remove the dumplings with a slotted spoon and set aside.

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