Ingredients
My dears, if you like the recipe please leave a comment!
Servings
¼ liter milk
120 g semolina
40 g butter
1 egg
Salt
Nutmeg
Preparation
This is my grandma’s recipe, simply brilliant.
First of all, add salt, nutmeg and butter to the milk and bring the milk to the boil. Slowly pour in the semolina and stir constantly until the mixture separates from the bottom of the pan in a thick lump. Allow the dough to cool.
After cooling, work 1 – 2 eggs into it.
Now form dumplings with two teaspoons (or tablespoons, depending on the desired size of the dumplings) and place them in a pan of hot water. For easier handling, dip the spoons in a cup of hot water after each dumpling.
Then let the dumplings simmer gently for about 10 minutes. If they float to the top, they are ready.
Our tip: The dumplings can also be put directly into broth. However, I prefer the solution with boiling salt water. I only put the dumplings in the broth when serving so that it does not become cloudy from semolina particles falling off.
Other variations: To vary things up, you can also 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 dumpling variation.
You are so delicious, Grandma’s semolina dumplings
Enjoy your meal