Cornmeal 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

1. Stir dry ingredients together.
2. Beat egg white until stiff.
3. Stir in milk and oil.
4. Add to the dry ingredients.
5. Stir with a fork until just combined.
6. Bring soup to a simmer.
7. Drop dumpling from a rounded tsp to make 8 mounds.
8. Cover and cook 30 minutes.
9. DO NOT PEEK or lift cover.

flour, yellow cornmeal, baking powder, egg white, milk, oil, salt, soup broth

Taken from online-cookbook.com/goto/cook/rpage/000D88 (may not work)