Vegan semolina dumplings

Ingredients for 1 servings:

• 90 g margarine, vegan, e.g. Alsan or soy margarine
• 300 ml water
• 210 g semolina (durum wheat)
• 1 tsp salt
• 1 tsp pepper
• possibly nutmeg, grated

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

perfect for allergy sufferers

Melt the Alsan in a saucepan and add the semolina and water, then mix well and season. It will quickly form a thick, firm dough—at least, it should. Then quickly remove the mixture from the heat. Shape the dough into dumplings and let them simmer in the hot soup for about 15 minutes. The soup should not boil. If you only have regular wheat/spelt semolina, like I did the first time, simply let it dry out a bit, for 30 minutes or more, and then add it straight to the bowl with the soup. Because it’s regular semolina, it’s naturally softer and doesn’t need as long to cook. In the soup bowl, it only needs a few minutes until it’s a bit soaked and ready to eat. With regular semolina, however, only make large dumplings, as they won’t crumble immediately.