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- Chucks Collection
Serves/Makes:8 large dumplings
- 1/3 cup (80 ml) flour
- 1/4 cup (60 ml) yellow cornmeal
- 1 tsp (5 ml). baking powder
- 1 beaten egg white
- 2 tbsp (30 ml) milk
- 1 tbsp (15 ml) oil
- dash of salt and pepper
- soup broth
- Stir dry ingredients together.
- Beat egg white until stiff.
- Stir in milk and oil.
- Add to the dry ingredients.
- Stir with a fork until just combined.
- Bring soup to a simmer.
- Drop dumpling from a rounded tsp to make 8 mounds.
- Cover and cook 30 minutes.
- DO NOT PEEK or lift cover.
- I like these or rolled dumplings. Do not have a recipe for rolled cornmeal dumplings.
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