Summary

Ingredients

• 90 g mararine, vean, e.. Alsan or soy mararine
• 300 ml water
• 210 g semolina, (durum wheat)
• 1 teaspoon salt
• 1 teaspoon pepper
• possibly grated nutmeg

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Instructions

1. Melt the alsan in a saucepan and add the semolina and water, then stir well and season. It then turns into a thick, firm dough pretty quickly, or at least it should. Then quickly remove the mixture from the stove.
2. Shape the dumplings into dumplings and let them steep in the hot soup for about 15 minutes. The soup must not boil.
3. If you only have normal wheat / spelled semolina, like I did the first time, just let it overdry a little, 30 minutes or more, and then put it straight into the plate with the soup. Because it is normal semolina, it is inherently softer and does not take that long to cook. In the soup plate, it only needs a few minutes until it is a little permeated and you can eat it. But then only make large dumplings with normal semolina, they don`t crumble right away.