Title: Cream of Wheat Dumplings (For Chix and Dumpling Soup)
Categories: Soups
Yield: 1 Servings

13 Large eggs
3 1/2 c Cream of wheat
1 c Bread Flour
1 tb Dried parsley
1/2 ts Kosher salt
1/2 ts 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
on Jan 13, 1998