Ingredients:
¼ litre milk
120 g semolina
40 g butter
1 egg
salt
nutmeg
Directions:
This is my grandma’s recipe, simply brilliant.
First, add the salt, nutmeg and butter to the milk and bring the milk to the boil. Slowly add the semolina and stir constantly until the mixture comes away from the bottom of the pan in a thick lump. Allow the dough to cool.
After cooling, work in 1 – 2 eggs.
Now form dumplings using two teaspoons (or tablespoons, depending on the desired size of the dumplings) and place them in a pot of hot water. To make handling easier, dip the spoons in a cup of hot water after each dumpling.
Then let the dumplings simmer gently for about 10 minutes. If they float to the top, they are ready.
Our tip: The dumplings can also be put directly into broth. However, I prefer the solution with boiling salt water. I only put the dumplings into the broth when serving so that it does not become cloudy from semolina particles falling off.
Other variations: To vary things up, you can add a little curry or just turmeric instead of nutmeg. Finely grated cheese and very finely chopped ham with a little paprika powder or various herbs can also be a dumpling variation.
Bon appetit.