Cream of Wheat Dumplings

READY IN: 30mins
Recipe by Nana Lee

This recipe was adopted Sept 15, 2002.

Top Review by wedrinkteaere

I was trying to replicate some Cream of Wheat "pearl noodles" that were made at a local Hungarian Restaurant. These were not it. The amount of egg makes these very jelly-like and not firm (comparable to scrambled egg feel). I found the directions a bit unclear, but tried my best to do what it called for. If it's a super soft/jelly like dumpling that you're looking for, this is for you. If it was a firm, tapioca-like textured dumpling, then keep searching.

Ingredients Nutrition


  1. Large pot of boiled salt water (let simmer).
  2. Heat ½ liter water with salt and butter added to boiling.
  3. When it reaches the boil, add all of the cream of wheat at once.
  4. Stir continually till it bubbles (2- 3 minutes).
  5. Remove from heat& let cool, stirring often.
  6. In a large bowl, add 1 egg at a time to cream of wheat mixture and mix well.
  7. Add 1 Tbs flour and mix well.
  8. Put a tablespoon in boiling salt water before making each dumpling (to avoid sticking).
  9. Shape each dumpling into egg shape and place in simmering salt water.
  10. Make 30- 40 at a time.
  11. Let simmer approximately 20 minutes.
  12. When dumplings rise to top of water, remove& set aside.
  13. Make next batch.

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