Cream of wheat dumplings (for chix and dumpling soup)

Yield: 1 Servings

Measure Ingredient
13 \N Large eggs
3½ cup Cream of wheat
1 cup Bread Flour
1 tablespoon Dried parsley
½ teaspoon Kosher salt
½ teaspoon Black pepper

1. Mix by hand eggs, flour, salt, pepper, & parsley. Incorporate well.

2. Add cream of wheat just to incorporate.

3. Drop spoonfulls into boiling chicken & dumpling soup.

4. simmer 15 minutes & serve.

NOTES : Chef Rick is a friend of mine who started making this recipe in his soup at a very popular restaurant here in town. People gobble up these dumplings just wondering what they are & loving them... I have made them & like them a lot when I want a change from traditional dumplings..

Recipe by: Jamie Az. (Chef Rick's Recipe) Posted to recipelu-digest Volume 01 Number 512 by CuisineArt <CuisineArt@...> on Jan 13, 1998

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