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.
- 3 eggs, hard cooked (yolks only, reserve whites for another use)
- 1 egg, uncooked
- 1 tablespoon flour
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- Mash yolks of hard cooked eggs; mix with uncooked egg, flour, seasonings and enough milk to shape easily.
- Form into small balls and boil in water for 2 or 3 minutes.
- Add to soup of choice.