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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Very good hot or cold. Serve in soups, in side dish with gravy or by itself as an appetizer or snack. I found this in a vegetarian soup cookbook around 12 years ago. Ingredients:
2/3 cup quick oats |
2/3 cup wheat flour |
2 tablespoons wheat germ |
1/4 teaspoon baking soda |
2 large egg whites |
2 teaspoons olive oil |
2 tablespoons finely chopped chives |
salt & pepper |
2 tablespoons skim milk |
10 cups water |
Directions:
1. Mix first 4 ingredients.
2. In another bowl beat egg whites with oil, chives, salt & pepper & work into oat mixture.
3. Add just enough milk to form stiff dough.
4. Shape into balls 1/2-3/4 inch wide.
5. Bring water to a rolling boil.
6. Carefully drop each dumpling in & cook at a steady high simmer 10-15 minutes, til they rise to the surface.
7. Take out with slotted spoon & serve.
8. Variations:minus chives & add baco bits. Put bullion powder in water. Use leftover water for a soup base.
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