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Semolina Dumplings

  Ingredients

  1 cup milk

  2 tablespoons butter

  ½ teaspoon salt (we prefer “the original” garlic sea salt)

  6 tablespoons of semolina (farina or cream of wheat)

  1 egg lightly beaten

   parsley (finely chopped)  

 

Bring milk to a boil with butter and salt, and sprinkle in semolina. Stir over low heat until mixture forms a ball and leaves the sides of the pot. Cool 10 minutes. Add egg and parsley and mix thoroughly. Let batter stand 15 or 20 minutes. With wet hands or two wet spoons, shape dumplings in small rounds and cook in boiling salted water. Cook test dumpling. Dumplings should be done in 10 minutes. Add to soup or for a side dish make them with tablespoons and serve with melted butter and toasted breadcrumbs. Semolina Dumplings   1 cup milk 2 tablespoons butter ½ teaspoon salt (we prefer “the original” garlic sea salt) 6 tablespoons of semolina (farina or cream of wheat) 1 egg lightly beaten    parsley (finely chopped)   Bring milk to a boil with butter and salt, and sprinkle in semolina. Stir over low heat until mixture forms a ball and leaves the sides of the pot. Cool 10 minutes. Add egg and parsley and mix thoroughly. Let batter stand 15 or 20 minutes. With wet hands or two wet spoons, shape dumplings in small rounds and cook in boiling salted water. Cook test dumpling. Dumplings should be done in 10 minutes. Add to soup or for a side dish make them with tablespoons and serve with melted butter and toasted breadcrumbs.