INGREDIENTS

  • 1/2 cup cornmeal
  • 1/2 cup whole wheat flour
  • 1/4 cup powdered milk
  • 2 teaspoons baking powder
  • 1/2 teaspoon cumin
  • 3 tablespoons parmesan cheese , grated

DIRECTIONS

  1. At home: place all the ingredients in a zip-locking plastic bag.
  2. In camp: Add ½ cup water to the bag and mix well. Drop by the spoonful onto bubbling soup or broth.
  3. Cover the pot and keep at a simmer. Check after 10 minutes.
  4. When done, the dumplings are puffed and springy to the touch. Cover and cook for 5 more minutes if necessary.