Homemade semolina dumplings
Difficulty
Easy đź‘Ś20
min.
Preparation
0
min.
Baking
60
min.
Resting
Ingredients
| 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
160
Protein
5g
5g
Fat
10g
10g
Carb
15g
15g
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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!
in Berlin