Sweet semolina dumplings

Ingredients for 1 servings:

• 180 g semolina
• 400 ml milk
• 1 pinch of salt
• ½ lemon(s), the peel
• 80 g bread(s), dumpling bread (old white rolls, diced)
• 80 g butter
• 2 eggs
• 80 g powdered sugar
• 70 g butter
• 130 g breadcrumbs
• Sugar and cinnamon to taste
• 1 tsp cocoa powder

Instructions

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

Bring the milk to a boil with salt and lemon, add the semolina, and cook until reduced while stirring. Remove from the heat and stir the dumpling bread into the semolina – the mixture should now be quite thick. Cream the softened butter with the icing sugar and eggs until creamy, stir into the semolina porridge, let it rest for about 45 minutes, then stir well again. Bring a large pot of water to a boil. Using a tablespoon or ice cream scoop, scoop out the dough and, with wet hands, form small dumplings. Simmer for about 12-15 minutes at a slightly lower heat. Meanwhile, heat the butter in a non-stick pan, lightly brown the breadcrumbs while stirring. Stir in the sugar, cocoa, and cinnamon. Remove from the heat. Remove the dumplings from the water and drain well, then toss them in the breadcrumbs and serve with any fruit puree or compote. The mixture makes 28 pieces for me and is enough for 4-5 people and is eaten as a main meal.