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Add a photoServings: 1
Ingredients
- 13 lrg Large eggs
- 3 1/2 c. Cream of wheat
- 1 c. Bread Flour
- 1 Tbsp. Dry parsley
- 1/2 tsp Kosher salt
- 1/2 tsp Black pepper
Directions
- 1. Mix by hand Large eggs, flour, salt, pepper, & parsley. Incorporate well.
- 2. Add in cream of wheat just to incorporate.
- 3. Drop spoonfulls into boiling chicken & dumpling soup.
- 4. simmer 15 min & serve.
- NOTES : Chef Rick is a friend of mine who started making this recipe in his soup at a very popular restaurant here in town. People gobble up these dumplings just wondering what they are & loving them... I have made them & like them a lot when I want a change from traditional dumplings..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 785g | |
| Calories 1415 | |
| Calories from Fat 593 | 42% |
| Total Fat 66.02g | 83% |
| Saturated Fat 20.2g | 81% |
| Trans Fat 0.0g | |
| Cholesterol 2710mg | 903% |
| Sodium 2065mg | 86% |
| Potassium 1029mg | 29% |
| Total Carbs 105.21g | 28% |
| Dietary Fiber 3.7g | 12% |
| Sugars 5.4g | 4% |
| Protein 97.23g | 156% |
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