Ingredients

Servings
¼ liter milk
120 g semolina
40 g butter
1 egg
Salt
Nutmeg

preparation

This is my grandma’s recipe, simply great.

So first add the milk, salt, nutmeg and butter and bring the milk to the boil. Slowly pour in the semolina and stir constantly until the mixture separates from the bottom of the pot in a thick lump. Let the dough cool down.

After cooling, work in 1 – 2 eggs.

Now form dumplings with two teaspoons (or tablespoons, depending on the desired size of the dumplings) and place them in a pot of hot water. For easier handling, dip the spoons into a cup of hot water after each dumpling.

Then let the dumplings simmer gently for about 10 minutes. If you swim to the top, you’re done.

Our tip: You can also add the dumplings directly to broth. However, I prefer the boiling salt water solution. I then add the dumplings to the broth when serving so that it doesn’t become cloudy with falling semolina particles.

Other variations: For a change, you can add a little curry or just turmeric instead of nutmeg. Finely grated cheese and very finely chopped ham with a little paprika powder or various herbs can also be a variation on dumplings.

They’re so delicious, grandma’s semolina dumplings