Cream of Wheat Dumplings

(from maggiwun’s recipe box)

traditially served with clear chicken or beef broth

Source: Oma Stava

Categories: Austrian, Oma, Soups


  • 8 tbsp butter or margarine, very soft
  • 1 1/2 cups to 1-3/4 cream of wheat (2-1/2 min.)
  • fresh ground nutmeg
  • 4 eggs
  • 4 qts Beef or chicken stock


  1. Beat the butter and eggs until well mixed. Grate in fresh nutmeg to taste

  2. Stir in cream of wheat, just until blended

  3. Mixture should hold its shape on a teaspoon

  4. Let rest for 1/2 hour

  5. Bring stock to a boil, turn down heat and form small oval dumplings with two teaspoons, drop into simmering broth. After 5 minutes gently stir the dumplings so they don’t stick on the bottom of the pot. Cook for approx 20 minutes. Turn off the heat and let sit for an additional ten minutes. Remove from pot with slotted spoon onto a plate. Can be served into hot broth. Sprinkle with minced fresh chives.

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