Yield: 1 Servings
|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