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Semolina Dumplings

Updated February 23, 2016

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

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

Makes4 servings, in a soup

Preparation Time - Text 20 mins

Cooking Time25 min

Cooking Time - Text25

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionFamily Get-together

Five Ingredients or LessYes

Mealdinner, lunch

Moodstressed

Taste and Texturesavory

Type of Dishfresh pasta, hot soup

Ingredients

  • 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

Instructions

  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.

  4. 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.

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