Semolina dumplings in beer batter à la Didi

Ingredients for 4 servings:

• 50 g butter
• 2 small eggs
• 1 tsp, leveled salt
• 1 tsp, levelled pepper, white
• 1 tsp, leveled nutmeg
• 100 g durum wheat semolina
• 100 g flour
• 2 m.-sized eggs
• ½ tsp salt
• ½ tsp white pepper
• ½ liter beer, light
• 1 liter vegetable broth
• 2 kg fat for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

Cream the butter with salt, pepper, nutmeg, and eggs until fluffy. Gradually stir in the semolina until you have a dough that’s easy to work with. Refrigerate the dough for one hour. In the meantime, bring the vegetable stock to a boil. Remove the dough from the refrigerator and form it into small dumplings. Add the dumplings to the stock and let them sit for about 20 minutes. When they are cooked, remove the dumplings from the stock and set aside until ready to use. For the beer batter, put the flour in a bowl and mix with the eggs, salt, and pepper. While stirring, add enough beer to form a thick batter. Heat the frying oil to 180°C, dip the dumplings in the beer batter, and fry in batches, stirring constantly, for about 2 minutes. Arrange the semolina dumplings in the beer batter and serve. They are also suitable as a soup garnish or as finger food.