| 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 |
tb |
Dried parsley |
| 1/2 |
ts |
Kosher salt |
| 1/2 |
ts |
Black pepper |
INSTRUCTIONS
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@aol.com> on Jan 13, 1998
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