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Semolina Dumplings Recipe-1107

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These little dumplings are added to many a Bavarian soup, and you may want to follow suit.

Yield: Makes 4 servings, in a soup
Prep time:  20 Mins
Cooking time: 25 Mins


  • 2/3 cup whole milk
  • 1 tbsp butter
  • Pinch of grated nutmeg
  • 1/3 cup plus 1 tbsp semolina
  • 1 large egg, beaten
  • Salt and freshly ground black pepper
  • Meat or chicken stock, to serve



1. Bring the milk, butter, and nutmeg to a simmer in a saucepan over medium heat. Remove the pan from the heat. Add the semolina and stir until the mixture forms a dough.

2. Gradually beat in the egg. Season with salt and pepper. If needed, adjust the consistency with a little more semolina or milk to make a soft, but malleable, dough.

3. Bring a pot of stock to a boil over high heat. Using 2 spoons, shape the semolina mixture into small dumplings, and drop them into the stock. Reduce the heat and simmer about 10 minutes, or until the dumplings are firm. Serve hot.


Prepare ahead: The dumplings can be made several hours in advance, tightly covered with plastic wrap to prevent drying.

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving and does not include stock to serve.

128kcal (6%)
56mg (6%)
0mg (0%)
60mcg RAE (2%)
65mg (22%)
326mg (14%)
3g (15%)
6g (9%)
0mg (2%)

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