John Myers
Semolina Dumplings (soup Filler)
The perfect semolina dumplings (soup filler) recipe with a picture and simple step-by-step instructions.
- 60 g Butter
- 120 g Dumpling semolina
- 1 Egg – 60 grams
- Salt
- Nutmeg
- A coarse semolina is used as a dumpling semolina! The well-tried basic rule for the ingredients louder: 1 egg, 1 egg heavy butter and 2 egg heavy semolina.
- Stir the slightly pre-warmed butter until foamy and add a whole egg with the spices. Finally add the semolina, stir everything well and let rest briefly.
- Then form even dumplings from the mixture using two spoons, place them on an oiled plate and let them sit in the refrigerator.
- Then put it in the boiling salted water and, with the dishes open, gently simmer for 10 minutes more than let it boil. The semolina dumplings should be almost as big again and become evenly fluffy and loose in consistency.
- I prefer to eat it with beef soup
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