German cuisine · Dough, Pasta & Rice

Semolina Dumplings

Soft dumplings made from cooked semolina with egg and nutmeg, poached in salted water and served with gravy.

Ingredients · for 4 servings

• 500 ml whole milk
• 150 g durum wheat semolina
• 50 g butter
• 2 eggs
• 1 pinch nutmeg
• 2 tbsp breadcrumbs
• 1 tsp salt
• Salt, pepper

Instructions

1. Bring the milk to a boil with 30 g butter, 1 tsp salt and nutmeg in a wide pot.
2. Sprinkle in the semolina while stirring vigorously and stir over low heat for 3–4 min. until the mixture forms a smooth ball that pulls away from the bottom of the pot.
3. Remove the pot from the heat, let the mixture cool for 10 min., and only then work in the eggs one at a time thoroughly – otherwise they will curdle.
4. With wet hands or two tablespoons, shape about 12 equal-sized dumplings and place on a moistened board.
5. Slide the dumplings into plenty of simmering salted water and poach over the lowest heat for 12–15 min. until they rise to the surface and feel firm.
6. Brown the remaining butter with the breadcrumbs until golden, pour over the drained dumplings and serve immediately with gravy.