Homemade semolina dumplings

Based on 6 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
60
min.
Resting

Ingredients

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

Utensils

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

Nutrition per serving

Cal
160
Protein
5 g
Fat
10 g
Carb
15 g

  • Step 1/2

    • 80 g semolina
    • 50 g 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!