durum wheat semolina
(fresh, e.g. parsley, to taste)
Boil milk with butter and spices and slowly add semolina while stirring. Let it cook on medium heat. Mix again until the mixture separates from the bottom. Then mix in one egg and fresh herbs as desired and let everything cool for about 30 minutes.
Take out the balls with 2 teaspoons and carefully place them in lightly salted water. Let them cook for about 5 minutes until they float to the surface of the water. Remove with a slotted spoon and serve as a garnish in soup or stock.
If you dip the teaspoons in hot water before removing the dumplings, it will be easier to remove the dumplings.
Semolina dumplings, also known as semolina dumplings, are a typical filling in a clear soup. But semolina dumplings also do well in sweet fruit soups. In addition to semolina dumplings, scrambled eggs, baked peas, vegetable strips or marrow dumplings are also good in brudet.
How are semolina dumplings formed?
You can take out semolina balls with two moistened spoons or shape them by hand.
Why do semolina dumplings fall apart?
The semolina dough should be as hard as possible. It is also important that the dumplings are cooked in hot, not too cold, water.
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