Italian Semolina Dumplings Recipes

Steps:

• Bring the milk to the boil over low heat.
• Add semolina while whisking.
• Heat while stirring until cooked (you should have a pudding-like mass that doesn't stick to the pan).
• Stir in sugar, egg yolks, 2 tbsp butter (the mass should now become fluid again).
• Add orange blossom water to taste (be careful, this can easily overpower other tastes).
• Spread on a greased tray (about 1 inch thick), allow to cool to room temperature.
• Cover and refrigerate until firm.
• Beat egg.
• Heat olive oil and butter over medium-low heat.
• Form semolina mixture into small balls, coat in flour, then egg, then breadcrumbs.
• Cook in oil/butter mixture until golden brown.
• Serve warm, sprinkled with cinnamon sugar.

Steps:

• Bring a large pot of lightly salted water to a boil over high heat.
• Stir together the semolina flour, garlic powder, and Italian seasoning in a small bowl; set aside. Whisk together the egg, olive oil, and salt in a larger bowl until smooth. Slowly whisk in the semolina until a soft dough has formed.
• Drop the dumpling dough by the teaspoonful into the boiling water. Boil until the dumplings float to the surface and have grown in size, about 4 minutes. Remove with a slotted spoon and serve immediately.

Steps:

• Beat the eggs and melted butter until foamy, stir in the semolina, season with salt, pepper and freshly grated nutmeg to taste. Mix well and let rest for 10 minutes.
• Form oval quenelles with the aid of 2 teaspoons, drop them into boiling water, don't overcrowd the pot, they will plump up.
• Cook for 10 - 15 minutes or until they rise to the surface.
• Remove from the heat, add one cup of cold water to the pot and let stand for another 10 minutes, by now they should have doubled in bulk.
• Drain and serve in broth, sprinkled with chives and grated nutmeg.
• Note: I always make one extra dumpling that can be cut open to check for doneness. If the sample dumpling is not soft inside, leave them a little longer. It should be soft but not mushy.