semolina dumplings

Ingredients for 2 servings:

• ¼ liter of milk
• 100 g durum wheat semolina
• 30 g butter
• 1 egg(s)
• Salt
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

buttery soft, melt in the mouth, easy to make

My grandma’s recipe, simply brilliant. Add the salt, nutmeg, and butter to the milk and bring the milk to a boil. Slowly add the semolina, stirring constantly, until the mixture separates from the bottom of the pan in a thick lump. Let the dough cool. Once cooled, add 1-2 eggs. Then, using two teaspoons (or tablespoons, depending on the desired size of the dumplings), form dumplings and place them in a pot of hot water. For easier handling, dip the spoons into a cup of hot water after each dumpling. Let the dumplings simmer gently for about 10 minutes. When they float to the top, they’re done. Tip: The dumplings can also be added directly to broth. However, I prefer the solution with boiling salted water. I only add the dumplings to the broth when serving, so that the broth doesn’t become cloudy from falling semolina particles. Variations: For a variation, you can add a little curry or just turmeric instead of nutmeg. Finely grated cheese and very finely chopped ham with a little paprika powder or various herbs can also be a dumpling variation.