Cream Of Wheat Dumplings (for Chix And Dumpling Soup)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Soups | 1 | Servings | |
INGREDIENTS
| 13 | Large eggs | |
| 3 1/2 | c | Cream of wheat |
| 1 | c | Bread Flour |
| 1 | T | Dried parsley |
| 1/2 | t | Kosher salt |
| 1/2 | t | Black pepper |
INSTRUCTIONS
Mix by hand eggs, flour, salt, pepper, & parsley. Incorporate well. Add cream of wheat just to incorporate. Drop spoonfulls into boiling chicken & dumpling soup. 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@aol.com> on Jan 13, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1884
Calories From Fat: 602
Total Fat: 67.2g
Cholesterol: 2418mg
Sodium: 1901.3mg
Potassium: 1259.8mg
Carbohydrates: 193.5g
Fiber: 16.1g
Sugar: 27.6g
Protein: 114.4g