in Soup Recipes

Saffron semolina dumplings

updated

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Ingredients for 1 servings:

  • 175 ml vegetable stock
  • 0.1 g saffron threads
  • 175 ml milk
  • 120 g semolina (durum wheat semolina)
  • salt and pepper
  • nutmeg
  • ½ tsp orange peel, grated
  • 1 egg yolk
  • 1 egg(s)
  • 1 bay leaf

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

makes about 16 dumplings

Heat the broth, sprinkle in the saffron, and let it steep for 10 minutes. Add the milk and bring to a boil, then gradually add the semolina while stirring and let it swell over low heat for a few minutes. Season to taste with salt, pepper, a little nutmeg, and the orange zest, and let it cool slightly. Whisk the egg yolk with the egg and stir into the semolina. Bring a large amount of salted water with the bay leaf to a boil in a saucepan. Scoop out dumplings with two wet tablespoons and let them simmer in the water just below boiling point for about 10 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Saffron semolina dumplings

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