Schmaltz Knepfle

This is an old Jewish recipe, all about using leftovers—these schmaltz dumplings (matzo flour would work well for these) use day-old bread, which is cut in medium to small dice and toasted, so it has some crunch, and then folded into the dough. The first time I did this, adding bread to spaetzle dough, my cooks thought I was crazy. But this is the style of cooking—poor country cooking. Nothing is wasted and the results are delicious.

As with the spaetzle, you only want to poach them