- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 14 Times
Can be made ahead of time.
These little dumplings are added to many a Bavarian soup, and you may want to follow suit.
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.
Nutritional information is based on 1/8 teaspoon added salt per serving and does not include stock to serve.