semolina dumplings

Ingredients for 6 servings:

• 60 g butter, soft
• 150 g semolina
• 2 m.-sized eggs
• salt and pepper
• nutmeg

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Beat the softened butter with a hand mixer until fluffy. Add the eggs and beat again. Beat the mixture a little longer; the fluffier the dumplings will be. Season the mixture with salt, nutmeg, and pepper to taste. Stir in the semolina. Cover and let the dough rest for about 30 minutes. Bring salted water to a boil in a large pot. Use two spoonfuls of semolina dumplings to scoop out of the dough and place them next to each other on a board. Add the dumplings all at once to the boiling water and immediately remove the pot from the heat or turn it down. The dumplings must not boil under any circumstances, as this will make them hard. Let them stand in the hot water for at least 10 minutes. Semolina dumplings can be prepared the day before and then simply warmed up in the soup.