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Cream Of Wheat Dumplings For Soup

Marley's picture
These cream of wheat dumplings are best used for soups or stews. Made with wheatlets or wheat hearts, the cream of wheat dumplings have eggs in them and are pretty healthy too.
Ingredients
  Milk 1⁄4 Liter
  Margarine 30 Gram
  Wheatlets/Wheat hearts / cream of wheat 125 Gram
  Salt 1 Pinch
  Egg 1
Directions

Heat together milk and margarine and bring to boil.
Add Wheatlets and salt gradually and cook over low heat, stirring until thick.
Remove from heat.
Stir in egg and beat until incorporated.
Cool.
Heat soup broth to boil.
Use a wet teaspoon to scoop teaspoonfuls of dough into boiling broth.
Cook at slow boil until all dumplings rise to top.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled

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