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Semolina Dumplings

This recipe creates versatile semolina dumplings, perfect for enriching soups or serving as a comforting main course. Made from semolina, eggs, butter, and seasonings, these tender dumplings are gently poached and can be finished with aromatic herbs or a luxurious brown butter.
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Servings: 8 people
Course: lunch/dinner
Cuisine: American
Calories: 1703.8
Ingredients Equipment Method Notes

Ingredients
  

Main
  • • 3 ½ cups of water for soups or milk (for serving as a mane dish)
  • • 1 cup semolina
  • • 2 tablespoons butter plus 3 tablespoons browned butter for serving
  • • 5 large eggs room temperature
  • • 1 teaspoon granulated sugar
  • • ½ teaspoon salt
  • • 1 tablespoon chopped parsley or Basel for cooked in soups
  • • 1/4 teaspoon freshly grated nutmeg for the mane dish

Equipment

  • 1 Saucepan (medium) For preparing the semolina paste.
  • 1 Whisk Essential for preventing lumps when adding semolina.
  • 1 Mixing Bowl For cooling the semolina paste and incorporating eggs.
  • 1 Rubber Spatula or Wooden Spoon For stirring and ensuring even cooking.
  • 1 Small Skillet or Pan For browning butter for serving.

Method
 

  1. In a medium saucepan, bring 3 ½ cups of water (for soup) or milk (for main) with 2 tablespoons butter, 1 teaspoon sugar, and ½ teaspoon salt to a boil.
  2. Reduce heat to low and gradually whisk in 1 cup semolina, stirring constantly and vigorously, until a thick paste forms and pulls away from the sides of the pan.
  3. Remove the semolina paste from heat and transfer it to a mixing bowl; allow to cool for about 10-15 minutes, stirring occasionally.
  4. Add the 5 room temperature eggs one at a time, beating thoroughly after each addition until fully incorporated and the mixture is smooth and cohesive.
  5. Stir in 1 tablespoon chopped parsley or basil (if for soup) or ¼ teaspoon freshly grated nutmeg (if for main dish).
  6. Using two spoons or a small ice cream scoop, gently shape the mixture into small, uniform dumplings.
  7. Bring your chosen soup or cooking liquid (water or milk) to a gentle simmer in a large pot. Carefully drop the shaped dumplings into the simmering liquid.
  8. Poach the dumplings for 8-10 minutes, or until they float to the surface and are cooked through, firm yet tender.
  9. While the dumplings poach, melt and brown the remaining 3 tablespoons of butter in a small skillet over medium heat until it turns amber and smells nutty.
  10. Serve the cooked semolina dumplings immediately, either in your prepared soup or as a main dish drizzled generously with the warm browned butter.

Notes

1. Achieving the right consistency for the semolina paste is crucial; it should be thick and pull away from the pan. If it's too loose, the dumplings won't hold shape.
2. Incorporate eggs one at a time into the cooled semolina mixture. This ensures proper emulsification and a smooth, cohesive dough, preventing a scrambled egg texture.
3. When poaching, maintain a gentle simmer, not a rolling boil, to prevent the dumplings from breaking apart or becoming tough. They are done when they float to the surface and are firm yet tender.
4. Browning butter for the main dish adds a profound nutty depth that elevates the simple flavors of the semolina.