Semolina Dumplings in Beer Batter À La Didi
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dumplings:
- 50 g butter
- 2 small egg (s)
- 1 teaspoon, leveled salt
- 1 teaspoon, leveled pepper, white
- 1 teaspoon, leveled nutmeg
- 100 g durum wheat semolina
For the dough:
- 100 g flour
- 2 medium egg (s)
- 0.5 teaspoon ½ salt
- 0.5 teaspoon ½ pepper, white
- 0.5 liter ½ beer, light
Also:
- 1 liter vegetable stock
- 2 kg fat for deep-frying
Print Recipe
Pin Recipe Instructions
- Beat the butter with salt, pepper, nutmeg and eggs until frothy. Gradually stir in the semolina until a well malleable dough is formed. Put the dough in the refrigerator for an hour.
- In the meantime, bring the vegetable stock to a boil. Take the dough out of the refrigerator and form small dumplings out of it. Put the dumplings in the broth and let it steep for about 20 minutes. When done, remove the dumplings from the broth and set aside until further processing.
- For the beer batter, put the flour in a bowl and mix with the eggs, salt and pepper. While stirring, add enough beer to form a viscous dough. Heat the deep-frying fat to 180 ° C, pull the dumplings through the beer batter and fry them in portions with movement for about 2 minutes.
- Arrange the semolina dumplings in the beer batter and serve. They are also suitable as a soup or finger food.
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