SEMOLINA DUMPLINGS RECIPE (super easy)

#homefactory
RECIPE:
1 egg
3 tbsp of semolina
1 tbsp oil
salt or vegetable seasoning
Semolina dumplings are used in many soup recipes in many Central and Eastern European countries, we enjoy soups as first course.
The dumplings are floating in a bowl of homemade chicken, beef or vegetable soup. Making those fluffy dumplings is always a challenge, you have to figure out the right egg-semolina ratio, find the fine balance in order to make soft, but yet stable dumplings. If the mixture is too wet, the dumplings will fall apart while simmering. If you add too much semolina, your dumplings will be stony.
This semolina dumpling recipe is very easy to make, it does not require many ingredients, preparation time, or advanced cooking skills.
These famous soup dumplings (Griessnockerl-Suppe: Griess = semolina, Nockerl = dumpling and Suppe = soup) are served in most traditional Austrian Gasthäuser (restaurants) and are also very common in Bavaria, the southern end of Germany. Barely without exception, they are floating in a bowl of homemade clear beef stock.
Austrians usually enjoy soups as first course, with only a few high-calorie exceptions. Therefore, your semolina dumpling soup would be followed by a Wiener Schnitzel with potato salad and some Torte or apple strudel for dessert ;-). So don’t plan more than 2 or 3 big dumplings per person, if you serve the soup as first dish.
Since the majority of us doesn’t cook three course meals for lunch or dinner on normal days, I usually eat about 4 Nockerl as main dish, with lots of soup. Not that traditional Austrian, but also very delicious are these dumplings in clear vegetable soup.
Troubleshooting: Why are semolina dumplings falling apart?
The three main causes for semolina dumplings to fall apart while cooking are the following:
● First, the water temperature is too high and your water is boiling too much. Keep in mind, it should only simmer gently when you drop in the dumplings. After 5 minutes, reduce the temperature and just let them simmer on minimal temperature.
● Secondly, the dumplings tend to dissolve if the batter is too soft. Please really let the batter rest for 15 minutes in the fridge, so the semolina is able to absorb some of the liquid and get firm.
● The third common error often occurs during shaping. You have to shape them tight, with no visible voids. The dumplings should have clear edges and smooth surfaces. If shaping them with two spoons is too difficult for you (lern how to here), wet your hands and shape them with your hands. This way, they will not look perfect but at least, they are not falling apart.
Enough talked about the errors and what could possibly happen. This dish is a real Li’l Vienna treat, so I’m sure you will succeed right away!
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