Cream Of Wheat Dumplings For Soup Recipe
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
1/4 L milk
30 g margarine
125 g Wheatlets, Wheathearts, or Cream of Wheat
Pinch salt
1 egg
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.
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.
