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Fluffy semolina soup dumplings: let the semolina swell for 10 minutes first
Semolina soup dumplings made with butter and egg. Rest the dough for 10 minutes, then cook in broth. Ready in 40 minutes; serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 20 min
- Cook time
- 20 min
- Total time
- 40 min
- Servings
- 4 servings
- Difficulty
- Easy
- Cuisine
- Slovak
Semolina soup dumplings are small, soft dumplings made with butter, egg, and semolina and cooked directly in broth. Let the dough rest for 10 minutes so the semolina swells and the dumplings hold together in the broth. Cook them slowly with the lid on; a vigorous boil would break them apart. They work well in both vegetable and chicken soup, and one batch makes about 16 dumplings.
Ingredients
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Instructions
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Mix the dough
5 minBeat the softened butter in a bowl until smooth. Add the egg, salt, and a pinch of nutmeg and mix together. Stir in the semolina.
Let the semolina swell
10 minLet the dough rest for 10 minutes at room temperature. The semolina will swell and the dough will thicken enough to shape with teaspoons.
Shape the dumplings
5 minBring the broth to a gentle simmer. Dip two teaspoons into the hot broth, then use them to shape small dumplings and drop them directly into the pot. You should get about 16 dumplings.
Cook
15 minCover the pot and cook the dumplings over low heat for 15 minutes. Keep the broth at a very gentle simmer.
Let stand
5 minRemove the pot from the heat and let stand, covered, for another 5 minutes. Serve in the soup, sprinkled with parsley.
Tip: Cook one dumpling first as a test; if it falls apart, stir a tablespoon of semolina into the dough and let it rest for another 5 minutes. Do not lift the lid during cooking.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 213 kcal
- Protein
- 5.0 g
- Carbohydrates
- 22 g
- of which sugars
- 1.4 g
- Fat
- 12 g
- of which saturates
- 6.8 g
- Fiber
- 0.5 g
- Salt
- 2.0 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Nadýchané krupicové halušky do polievky: krupica v ceste najprv 10 minút napučí
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