Parsley Semolina Dumplings
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- liter ⅛ milk
- 1 tablespoon butter
- 1 egg (s)
- 65 g semolina (durum wheat), possibly a little more
- 1 bunch parsley, finely chopped
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- You may need a little more semolina, it depends on the size of the egg. Warm the milk, melt the butter in it and let it boil briefly. Add salt, pepper (preferably from the mill) and a little nutmeg and then slowly pour in the semolina.
- Stir vigorously with a wooden spoon and let the semolina boil to a relatively firm paste (it should come off the bottom of the pot as a whole dumpling). Pour into a bowl and let cool down a little. Heat water with a little salt in a small saucepan (it doesn`t matter if you use the same saucepan as for the semolina mixture).
- Whisk the egg with the finely chopped parsley and add to the semolina. Mix well again with the wooden spoon (you can see it on the parsley, it should be evenly distributed). Shape into balls with your (slightly moistened) hands, teaspoon at a time.
- Pour into the gently simmering water and let simmer for ten minutes. The water shouldn`t boil, otherwise the dumplings will disintegrate. It is best to use the residual heat. Take the dumplings out of the water with a slotted spoon and serve in a plate (approx. 2 - 3 pieces each) with hot soup.
- The recipe makes about 8-10 dumplings. They are also suitable for freezing after they have been steeped (then only about 5 minutes), but should be reheated in an extra saucepan.
- They taste good in any cream soup (e.g. asparagus or cauliflower-broccoli soup), but you can also serve the dumplings in a clear vegetable broth.
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