in Germany, Soup Recipes

semolina dumplings

updated

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Ingredients for 1 servings:

  • 1 cup water, cold
  • ½ cup cornmeal (polenta)
  • Salt
  • 1 m.-sized egg(s)
  • 1 tsp margarine, unhydrogenated
  • Water, salted boiling
  • possibly cornstarch

Instructions

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

gluten-free + dairy-free

Stir the cornmeal into cold water with salt, bring to a boil while stirring, and cook for about 2-5 minutes, then let stand for about 30 minutes. Or: Bring 1 cup of water with salt to a boil, then stir in 1/2 cup of cornmeal and cook until thickened, then let cool. Let stand for about 30 minutes. Meanwhile, mix together 1 egg and a nut-sized piece of margarine. Stir in the cooled semolina; it should form a thick mixture; if not, add a little cornstarch (Mondamin). Now form dumplings with a wet teaspoon and cook in gently boiling water or gently simmering broth for about 20 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.

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