Winter Garlic Dumplings

This is a great soup to have when you feel like staying in and watching a video. Invite a friend to share it with you you'll be warm from head to toe!

1 cup (250 mL) milk
1/4 cup (60 mL) sunflower oil
1/8 tsp (0.5 mL) ground nutmeg
1/2 tsp (2 mL) sea salt
1/2 tsp (2 mL) white pepper
1 cup (250 mL) whole wheat flour
3 Tbsp (45 mL) freshly grated Parmesan or Asiago cheese
4 free-range eggs
6 cloves garlic, crushed
5 cups (1.25 mL) vegetable stock
1/4 tsp (1 mL) cayenne pepper
1/2 tsp (2 mL) dried red chili peppers
paprika to garnish

Combine milk, two tablespoons oil, nutmeg, salt and pepper in a medium-sized pot. Bring to a boil.

Combine flour, cheese, cayenne and chili peppers in a small bowl. Stir it rapidly into the boiling milk with a wooden spoon. Remove from heat. Beat until it stiffens and comes away from the sides of the pan. Add eggs one at a time, beating after each one. Set aside and cool.

Scoop out a teaspoon-sized amount of dough. Form into an oval-shaped dumpling. Place onto a floured baking sheet. Continue until dough is finished.

Use the remaining oil to saut?arlic in a large pot over low heat. Add broth and bring to a boil. Reduce heat and simmer 10 minutes.

Poach dumplings in the simmering broth until they rise to the surface (usually five minutes). Remove with a slotted spoon. Drain in a colander.

Divide poached dumplings into four soup or pasta bowls. Divide broth equally, sprinkle with paprika and serve immediately. Serves four.

Source: alive #217, November 2000