Summary

Ingredients

• 40 g butter
• 1 egg (s), large
• salt
• some nutmeg
• 80 g semolina
• 250 ml meat broth
• 0.5 ½ bunch parsley, chopped

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Instructions

1. Beat the butter until foamy. Mix in the egg, salt and nutmeg. After and
2. after stirring in enough semolina to make a malleable dough, let it rest for 1 hour in a cool place.
3. In the meantime, bring a good 2 liters of water to the boil, season with salt. Prick the dough with a not too large tablespoon and place it in the gently simmering water. Let them steep for about 20-25 minutes until they are cooked through.
4. Do not put in too many dumplings at once (they open up to twice the size). Place the drained dumplings in hot meat stock and serve sprinkled with chopped parsley.