Cream of Wheat Dumplings Recipe

"I haven't made these yet but I love Cream of Wheat, so this will be on my to-try list very soon! For a great soup to cook these dumplings in, cook and stir 1 to 2 cups chopped vegetables in 1 Tbsp. olive oil until vegetables are tender. Add 6 cups homemade or reduced-sodium canned broth. Bring to boil; reduce heat and add dumpling dough as directed."

Original is 10 servings

Metric US

I've Tried It

Ingredients

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3/4 cup milk
1/4 teaspoon salt
1/4 cup Cream of Wheat (uncooked, choose either the 1-min., 2-1/2 min. or 10-min. cook time cereal)
1 large egg, lightly beaten

1 tablespoon margarine (or butter)
1/2 teaspoon dried parsley flakes (rubbed)
Pepper (optional)

Nutritional

Serving Size: 1 (30 g)
Calories 45.8
Total Fat - 2.3 g
Saturated Fat - 0.9 g
Cholesterol - 24.1 mg
Sodium - 111.3 mg
Total Carbohydrate - 4.3 g
Dietary Fiber - 0.2 g
Sugars - 0.9 g
Protein - 1.8 g
Calcium - 40.9 mg
Iron - 1.4 mg
Vitamin C - 0 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

COMBINE milk and salt in medium saucepan. Bring to boil on medium-high heat. Gradually add cereal, stirring constantly until well blended. Reduce heat to medium; cook 1 to 2 min. or until thickened, stirring constantly. Remove from heat.

Step 2

ADD egg, margarine and parsley; mix well.

Step 3

DROP 10 heaping tablespoonfuls of dough into large pot of simmering soup or stew; cover. Cook 8 to 10 min. or until dumplings have doubled in size and are no longer doughy in centers.

Step 4

Note: To ensure light and fluffy dumplings, leave the pan covered until the cooking time is almost complete. Checking them too early can cause them to deflate.