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Prep Time: 5 Minutes Cook Time: 3 Minutes |
Ready In: 8 Minutes Servings: 4 |
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Lovely, marble-sized dumplings from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
3 eggs, hard cooked (yolks only, reserve whites for another use) |
1 egg, uncooked |
1 tablespoon flour |
1/4 teaspoon salt |
1/8 teaspoon pepper |
parsley |
milk |
Directions:
1. Mash yolks of hard cooked eggs; mix with uncooked egg, flour, seasonings and enough milk to shape easily.
2. Form into small balls and boil in water for 2 or 3 minutes.
3. Add to soup of choice.
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