John Myers
Herbal Semolina Dumplings
The perfect herbal semolina dumplings recipe with a picture and simple step-by-step instructions.
- 60 g Soft butter
- 160 g Durum wheat semolina
- 2 Eggs, clumped up
- 1 pinch Salt
- 1 pinch Nutmeg, freshly grated
- 0,5 bunch Chives, finely chopped
- 0,5 bunch Flat leaf parsley, finely chopped
- Mix the softened butter with 2 tablespoons of semolina until frothy. Then gradually stir in the eggs well. Now add the pinch of salt, nutmeg and herbs and stir in the remaining semolina. Let everything rest for about 15 minutes.
- Now cut off some of the mass with the help of a teaspoon and then form balls out of it. Bring a saucepan with salted water to a boil, set the stove to a low level and let the cams simmer for about 7 minutes.
- Then lift the dumplings out of the water with a slotted spoon and then add them to the appropriate soup (for me it was a beef soup).
- You can also store them in the refrigerator for a few days or freeze them. Then you should put them on a tray and put them in the freezer for about 1 hour and then put them in freezer bags and freeze. So you can then easily remove them individually. To thaw, simply put frozen in hot water and then the soup.
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