Homemade semolina dumplings

Homemade semolina dumplings

Too few ratings

Difficulty

Easy đź‘Ś
20
min.
Preparation
0
min.
Baking
60
min.
Resting

Ingredients

Servings:-4+
80 g semolina
50 g butter (softened)
egg (room temperature)
500 ml beef stock
salt
nutmeg
Metric
Imperial

Utensils

  • pot
  • fine grater
  • slotted spoon
  • large bowl
  • hand mixer with beaters
  • cooking spoon

Nutrition per serving

Cal
160
Protein
5g
Fat
10g
Carb
15g

Step 1/2

  • 80 semolina
  • 50 butter (softened)
  • 1 egg (room temperature)
  • salt
  • nutmeg
  • fine grater
  • large bowl
  • hand mixer with beaters
  • cooking spoon

Beat softened butter with a hand mixer in a large bowl until frothy. Add the egg and mix well. Stir in the semolina, season with salt, and grate in nutmeg to taste. Stir to combine. Let dough rest for approx. 60 min. at room temperature.

Step 2/2

  • 500 ml beef stock
  • pot
  • slotted spoon

Bring the beef stock to a boil in a pot. Shape the dumplings using two hot, wet teaspoons, and add them to the boiling stock. Let the dumplings cook for approx. 15 min. and then lift them out gently with a slotted spoon. Serve with the stock. Enjoy!