farina dumplings

Categories
Romanian
Pasta
European
Yield
8 servings
MeasureIngredient
Eggs; beaten
2 tablespoons Butter or margarine; melted
¼ teaspoon Salt
1 cup FarinaŽ or cream of wheat
⅓ cup Milk

Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Combine eggs, butter, salt and farina in a bowl; mix well. Add milk, enough to make a stiff dough. Drop by the spoonful into a kettle of boiling salted water. Cover and cook about 10 mins, or until tender.

Test by tearing one dumpling apart with two forks. Makes 8. Serve with melted butter or sour cream or yogurt, if desired.

From: Dan Klepach

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