Homemade semolina dumplings

Homemade semolina dumplings

Based on 6 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌

Preparation

20 min

Baking

0 min

Resting

60 min

Ingredients

2Servings
40 g
semolina
25 g
butter (softened)
½
egg (room temperature)
250 ml
beef stock
salt
nutmeg
MetricImperial

Utensils

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

Nutrition per serving

Cal160
Fat10 g
Protein5 g
Carb15 g
  • Step 1/2

    • 40 g semolina
    • 25 g butter (softened)
    • ½ 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

    • 250 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!

  • Enjoy your meal!

    Homemade semolina dumplings

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