Sabine’s Farina Dumplings
At a Glance
- Prep
- 10 minutes
- Cook
- 40 minutes
- Total
- 50 minutes
- Servings
- 12-16 dumplings, 4-6 serving(s)
Categories
- Side Dish
- Soup
- Austrian
- European
- German
- Boiled
- Easy
Dietary
- Vegetarian
Allergens
- Milk
- Eggs
- Wheat
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
I think I've tried every dumpling recipe on RecipeZaar in an effort to duplicate my friend's soup. Yesterday, I "caught" her making them for her boys. Maybe the one-on-one lesson did the trick. Here is her "recipe"
Hands-Free Mode Off
Equipment
Large stock pot, mixing bowl
Ingredients
- 1/2 cup butter
- 2 eggs
- 1/2-1 teaspoon salt, I didn't measure
- 1/2-1 teaspoon nutmeg, I didn't measure
- 1/2-1 cup cream of wheat, I didn't measure. Add enough to get a soft dough
Instructions
Melt one stick of butter.
Once butter has cooled, mix in two eggs.
Add salt and nutmeg to taste.
Add enough cream of wheat to make a soft dough.
Let rest for 5 minutes.
Bring a large stock pot of water to boil.
Fluff dough. Make golf ball size pieces and gently drop in to boiling water.
Let boil for 10 minutes, uncovered.
Take off of heat, cover with lid and let rest for 30 minutes.
DO NOT PEEK or your dumplings won't rise.
Eat with beef or chicken broth.
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