Apple – Semolina – Dumplings
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 2 tablespoon butter
- 1 liter milk
- 3 tablespoon sugar
- 1 pinch (s) salt
- 1 teaspoon lemon peel
- 375 g semolina, (soft wheat semolina)
- 3 egg (s)
- 2 apples (sour, not too big)
- 1 glass sour cherries (pitted, 350 g drained weight)
- 1 tablespoon cornstarch
- sugar, cinnamon, etc.
Print Recipe
Pin Recipe Instructions
- First melt the butter in the saucepan, add the milk and bring to the boil with the spices. Then sprinkle in the semolina and continue to simmer and stir until a lump is formed. Now fold in an egg and let the mixture cool down, stirring every now and then.
- Clean and grate the apples (with or without peel) and stir in with the other two eggs. Use it to form small dumplings or cut out nubs and let them steep in simmering salt water (about 15-25 minutes, depending on the size?). The best thing to do is to let a small sample dumpling steep first - if it should disintegrate (e.g. because the apples were very large or something), knead in some semolina.
- Meanwhile, drain the cherries and puree about half of them. Heat the juice, mix the starch with a little sugar and juice, whisk in and cook everything through. Add the puree and cherries, season with cinnamon and sugar.
- Now serve the dumplings with the cherry sauce - and serve with cinnamon sugar and / or browned butter crumbs or poppy seed butter.
- Note: Children or infrequent eaters eat with you - the amount is surely enough for 4 servings. As a dessert (then form really small dumplings) the amount fits about 6-8 servings.
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