1. Start the dumplings. Add potatoes to a large pot and cover with 1 inch of water.Bring to a boil over high heat. Cook until potatoes are fork-tender, about 14 to 16minutes, and drain. Rinse out the pot, fill halfway with water, and bring to a boil over high heat for cooking the dumplings.
2. Run the potatoes through a ricer into a medium bowl, or mash with a fork; there should be 2 cups. Set aside.
3. Prepare the soup. In a large pot, heat oil over medium-high heat. Add peppers and onion and cook, stirring occasionally, until softened, about 5 minutes. Add salt, pepper, cumin, and pork, stirring to combine with the vegetables, and cook for 3 minutes. Add tomatillos and broth, and stir to release any brown bits. Bring to a boil, cover, and reduce heat to maintain a simmer. Cook until pork is fully cooked and tomatillos are tender, about 30 minutes.
4. While soup cooks, finish preparing the dumplings. Stir broth into potatoes, thenmix in scallions, eggs, salt, garlic powder, and pepper. Add flour, and mix just until incorporated.
5. When water for dumplings comes to a boil, make dumplings using 2 teaspoons - one to scoop the dough and the other to push the dough into the boiling water. Dumplings should be about the size of a golf ball - you should be able to make 18 to 22. Reduce heat to medium, so water is at a rolling boil; cover, and cook dumplings for 10 minutes. Do not overcrowd; cook in batches if needed. Dumplings are ready when they have about doubled in size and are slightly firm to the touch. Cut one in half - the center should be cooked through, not dense and doughy.
6. When dumplings are finished, remove pot from heat and use a slotted spoon todivide dumplings among 6 bowls. Ladle soup into the bowls. If desired, serve chopped avocado, cilantro, and yogurt in bowls on the side.
Source: Hannaford fresh Magazine, January - February 2013