Semolina Dumplings with Parsley

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Side Dish
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Melt the butter in the pan. Add milk and bring to the boil briefly. Pour semolina into the milk and stir with a whisk until a dough (rather crumbly consistency) is formed. Take the pot off the hob. Wait a few minutes until the dough has cooled down a bit. Now add the parsley to the batter. Season to taste with salt and pepper. Add the eggs and knead in the dough. Now form small balls that should be cooked in the hot broth for about 5 minutes.
Variants:
- The dumplings can be prepared with a wide variety of herbs.
- A small piece of feta cheese can also be incorporated, e.g. for a tomato soup.
- Halve the dough made. Add a tablespoon of green pesto to the first half and a spoon of red pesto to the other. Make a small ball each, press both together and carefully shape into a dumpling. Then proceed as described. Looks great in a tomato essence.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.