Butter Dumplings with Saffron and Parmesan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 5 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 75 g butter
- 1 egg yolk
- 2 egg (s)
- 1 teaspoon, leveled flour
- 2 teaspoons, leveled semolina
- 75 g breadcrumbs
- 2 pinches saffron, ground or in threads (you need more accordingly)
- 4 teaspoon parmesan, grated
- some salt and pepper, nutmeg
- some parmesan, to sprinkle on
Print Recipe
Pin Recipe Instructions
- Mix the butter with the hand blender or mixer until foamy and gradually add the whisked eggs and egg yolks.
- Mix the flour, semolina, breadcrumbs, saffron and Parmesan and mix with the butter and egg mixture. Season everything with salt, pepper and nutmeg. Let the mass stand / steep for about 20 minutes.
- Shape dumplings with the help of 2 teaspoons, which are repeatedly dipped into cold water. Cook in boiling salted water.
- Depending on the size, they need about 5-10 minutes to take out and drain.
- Serve either with brown butter and parmesan or in the soup.
- With this mass I make about 25 dumplings.
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