Leipzig Semolina Dumplings
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 6 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g semolina
- 4 egg (s)
- 1 liter milk
- 1 teaspoon salt
- 1 pinch (s) pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Bring the milk, salt, pepper and nutmeg to the boil. (When the milk is boiling, turn the hob on the lowest setting).
- Now carefully pour the semolina into the simmering milk, stirring constantly, and stir several times until the semolina is completely swollen. Remove from the stove and let cool slightly for about 30 minutes. (Stir constantly)
- Put the eggs in a bowl and whisk gently. Now carefully stir the egg mixture into the semolina mixture (preferably a little slower so that the eggs don`t stagnate).
- Now remove some semolina dough with 2 tablespoons and place the small dumplings in boiling (not boiling) salted water.
- The semolina dumplings are done when they swim at the top of the water.
- Semolina dumplings taste great as a side dish or as a soup.
- You can also fry them in a pan with a little oil and spices.
- You can also make a sweet version of it, because you simply replace the spices with 2-3 tablespoons of sugar (1 pinch of salt should be retained)
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