Dough Knots in Broth


Preparation info
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By Irene Kuo

Published 1977

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These dough knots in broth are a northern breakfast food. They were frequently served with a cornmeal bun called the O-O bun. The marsh-mallowish dough is sliced off the rim of the bowl into boiling water, where it curls into “knots.” The smooth and fluffy knots are then simmered briefly in chicken or meat stock with some meat and greens. This makes a good dish for brunch or a light supper, serving 4.