Barley Dumplings

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Side Dish
Cuisine	European
Servings (Default: 6)

Ingredients

250 g roats (barley roats or meal)
2 medium tomato (s), peeled, pitted
1 medium onion (s)
1 handful herbs, fresh (basil, parsley, some chives, wild garlic)
1 teaspoon flax seeds or sunflower seeds
2 tablespoon semolina (durum wheat)
chili
salt and pepper
2 tablespoon vegetable oil for frying

Instructions

Cut the onion into small cubes and sweat. Then add the barley groats and deglaze with the stock (cook like a risotto until al dente, afterwards it should be a homogeneous, not too runny mixture).
Let cool down a little, then add the finely diced tomato flesh, the seeds and the finely chopped herbs and mix.
Then season with the spices and add enough durum wheat semolina to form a malleable mass. Shape a tablespoon of the mixture into balls and then fry in a little oil on all sides.
A (high-fiber) side dish with meat or fish or simply with a salad to fill you up.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.