Semolina dumplings with onion sauce – semolina dumplings with Zwiffl sauce

Ingredients for 4 servings:

• 1 liter of milk
• 300 g semolina
• 50 g white bread, diced
• 3 eggs
• 2 tbsp butter
• Salt
• Nutmeg, grated
• 4 onions, diced
• 700 ml vegetable broth, cold
• 3 tbsp clarified butter
• 4 tbsp flour
• 1 tsp sugar
• 1 tsp mustard, medium hot
• Salt
• pepper
• 1 shot of vinegar

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes

A recipe from the Bayreuth area

For the dumplings, salt the milk and bring to a boil. Slowly stir in the semolina and continue stirring over the heat until a thick porridge forms. Immediately stir in one egg. Let the porridge cool. In the meantime, toast the white bread cubes in the butter until golden brown. Add the remaining eggs to the dough, season with salt and nutmeg, and mix well. With floured hands, form the dough into dumplings and place 2-3 white bread cubes in the center. Simmer the dumplings in plenty of salted water for about 15 minutes. For the sauce, lightly sauté the onions in the clarified butter, add the flour and sugar, and fry until dark brown, stirring constantly. Gradually deglaze with the cold vegetable stock, stirring constantly. Add the mustard and vinegar, and season with salt and pepper. Let the sauce simmer for about 15 minutes. Depending on your taste, you can improve the sauce with a dash of red wine or a dollop of sour cream.