Leipzig semolina dumplings

Ingredients for 4 servings:

• 200 g semolina
• 4 eggs
• 1 liter of milk
• 1 tsp salt
• 1 pinch(s) of pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 30 minutes

Bring the milk to a boil along with the salt, pepper, and nutmeg. (Once the milk is boiling, reduce the heat to the lowest setting.) Carefully add the semolina to the simmering milk, stirring constantly, and stir several times until the semolina is completely swollen. Remove from the heat and let cool slightly for about 30 minutes (stirring constantly). Crack the eggs into a bowl and whisk lightly. Carefully stir the egg mixture into the semolina mixture (preferably a little more slowly so the eggs don’t curdle). Using 2 tablespoons, scoop out some semolina dough and place the small dumplings in simmering (but not boiling) salted water. The semolina dumplings are done when they float to the top. Semolina dumplings are delicious as a side dish or as an addition to soup. They can also be fried in a pan with a little oil and spices. You can also make a sweet version of it by simply replacing the “spices” with 2-3 tablespoons of sugar (but keep 1 pinch of salt)