semolina dumplings

Ingredients for 1 servings:

• 250 ml milk
• 50 g margarine
• 75 g semolina
• 1 egg(s)
• Salt
• nutmeg
• n. B. broth

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

or semolina dumplings – garnish for the soup

Separate the egg and beat the egg white until stiff peaks form, then set aside. Bring the milk and margarine to a boil and stir in the semolina. Cook, stirring constantly, until the mixture begins to separate from the pan. Once cooled, stir in the egg yolk, a pinch of salt and nutmeg, and the egg whites. Warm two teaspoons in boiling hot soup, then scoop out a semolina dumpling and add it to the soup. Let it rest for a short while and taste it. If it’s too firm, stir in another egg yolk; if it’s too soft, knead in a little flour. Tip: If necessary, use some cling film to knead the dough (it will always be slightly sticky). The dumplings only need to rest in the hot soup or broth. Of course, you can also serve the semolina dumplings with apple sauce or something similar—for example, as a side dish to ice cream or other desserts.