semolina dumplings

Ingredients for 4 servings:

• 500 ml milk
• 90 g semolina
• 1 small onion(s), finely diced
• 1 tbsp butter
• 1 pinch of nutmeg
• 1 handful of parsley, finely chopped
• 1 small egg(s)
• 1 tsp, leveled salt
• salt water

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

Semolina dumplings in the style of the Bregenzerwald as a soup garnish

Slowly bring the milk to a boil with the finely diced onion and season with salt. Add the finely chopped parsley, nutmeg, salt, and butter, and let it simmer for a while. Gradually add the semolina while stirring. Stir over low heat until the semolina dough easily separates from the bottom of the bowl. Let the mixture cool, then knead in the beaten egg. With wet hands, form dumplings (approx. 4 cm in diameter) and place them in boiling salted water. Reduce the heat and let the dumplings simmer for 15 minutes. Then add the semolina dumplings to the meat broth and sprinkle with parsley. If you like, you can also briefly fry the finished dumplings in butter before adding them to the meat broth. Makes approx. 8 dumplings. If you want to serve the soup in cups, make either one larger dumpling per cup or 2-3 smaller ones. Tip: Depending on the size of the egg, the dough may become too soft. In this case, you can gradually add enough dry semolina to make the dumplings easier to form.