durum wheat semolina
(fresh, as parsley to taste)
Boil milk with butter and spices and slowly add semolina, stirring. Leave it to simmer on medium heat. Stir again until the mixture separates from the bottom. Then add an egg and fresh herbs, if you like, and let everything cool for 30 minutes.
Using 2 teaspoons, take out the dumplings and carefully place them in lightly salted water. Let it simmer for 5 minutes until it rises to the surface of the water. Lift them up with a perforated spoon and use them as a garnish in soups or broths.
Dipping the spoon in hot water before washing the dumplings will make it easier to get the dumplings out.
Semolina dumplings, also known as semolina dumplings, are a typical filling ingredient in clear broth. But semolina pancakes also cut great shape in sweet fruit soup. In addition to semolina dumplings, scrambled eggs, baked peas, sliced vegetables or marrow dumplings also taste good in broth.
How are semolina pancakes formed?
Semolina pancakes can be rolled out with two wet teaspoons or shaped by hand.
Why do semolina dumplings crumble?
The semolina dough should be as stiff as possible. It is also important that the dumplings are cooked in hot, not too cold water.
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