Ingredients
7 cups stock
1 cup farina
3 tablespoons farina
12 teaspoon grated nutmeg (fresh is more authentic)
3 eggs
2 tablespoons butter or 2 tablespoons oil
1 teaspoon salt
Method
Sources
📖
RecipeNLG
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Recipes1M
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Press batter through holes — German egg noodle dumplings
Dumpling kit — multiple sizes, press, mold, dough cutter
Quick dumpling folding — consistent shape, perfect seal
Small thin rolling pin — Chinese dumpling wrappers, momo skin
Professional-grade blender — silky purees, hot soups, nut butters
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Press batter through holes — German egg noodle dumplings
Dumpling kit — multiple sizes, press, mold, dough cutter
Quick dumpling folding — consistent shape, perfect seal
Small thin rolling pin — Chinese dumpling wrappers, momo skin
Professional-grade blender — silky purees, hot soups, nut butters
You're reading one of recipes available free. Full library with Gastronome.
In a large pot, bring the stock to a rapid boil. Combine the farina, nutmeg, eggs, butter and salt in a large bowl and set aside for 1-2 minutes. Scoop up small spoonfuls of the batter and scrape them into the boiling stock. Stir occasionally to prevent the dumplings from sticking; they will float when they are done! NOTE: If your dumplings disintegrate when they hit the water, ensure that your stock is rapidly boiling; also, "pack" your batter together a bit before dunking it, and/or add another tablespoon or two of farina to your batter -- it may be too moist (again, allow the batter to rest 1-2 minutes before continuing).