Schwemmknödel (Semolina dumplings) | |
---|---|
Servings: | Serves 4 |
Calories per serving: | 350 |
Ready in: | 1 hour 25 minutes |
Prep. time: | 1 hour 10 minutes |
Cook time: | 15 minutes |
Difficulty: | |
Recipe author: | Chef |
First published: | 21st January 2013 |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 tablespoons melted butter
- 3 eggs, beaten until fluffy
- Seasoning
- Parsley, chopped
- 250 g semolina
- 1 tablespoon sour cream
Method
- Mix the butter and the eggs, together with the seasoning and parsley.
- Add the semolina and enough cream to get a soft to medium dough.
- Allow to rest for one hour, by which time, the dough will have become firmer.
- Shape into balls and simmer in hot salted water for about 15 minutes. The dumplings should have risen to the top of the water.
- Simmer for a few more minutes and serve.
Serving suggestions
Goes with a variety of stews.
Chef's notes
To test if the dumplings are ready, cut one in half to check for the right consistency.
See also
- Osbane es'smid (Meat soup with semolina dumplings) from Algeria
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