Total Time
8mins
Prep 5 mins
Cook 3 mins

Lovely, marble-sized dumplings from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

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.