Fluffy semolina dumplings

Name: Fluffy semolina dumplings
Ingredients: 2 large eggs; 1/3 teaspoon salt; 160 g semolina; 4000 ml chicken broth; 45 ml cold water

Soups - Fluffy semolina dumplings by Jasmina A. - Recipia

Fluffy semolina dumplings turn out soft when the egg whites are beaten stiff and the semolina is added gradually. The mixture is ready when it comes away easily from the fork, and the dumplings swell a lot in chicken broth and stay soft. I prefer to scoop the mixture up with a teaspoon in small portions, since it grows in the pot. Prep time: 10 minutes. Cook time: 40 minutes. Total time: 50 minutes. Servings: 8. Approximately 140 kcal and 10 g protein per serving.

Ingredients

2 large eggs
1/3 teaspoon salt
160 g semolina
4000 ml chicken broth
45 ml cold water

Preparation

1. Separate the egg whites from the yolks. Beat the egg whites with the salt until they hold stiff peaks. 2. Add the yolks and mix gently. Gradually fold in the semolina, mixing with a fork, until the mixture comes away from it easily. 3. Put the chicken broth on to boil. Let it come to a boil in about 20 minutes. 4. Scoop up the mixture with a teaspoon and drop portions into the gently boiling broth. Cook for 20 minutes, until the dumplings are soft. I splashed them with 15 ml of cold water three times.

Notes

Keep any leftover broth in the fridge for up to 3 days; the dumplings absorb liquid and gradually thicken. For a meat-free version, replace the chicken broth with 4 l of clear vegetable broth. Semolina contains gluten, and eggs are the allergen in the mixture. I had large eggs, so I used around 160 g of semolina; I put the broth on to heat close to mealtime and scoop small portions with a level teaspoon. The size of the teaspoon affects how large they turn out, and small ones soften faster than heaped spoonfuls. Fine semolina moistens evenly; coarser semolina can leave the mixture grainier. Serve them in deep bowls, with bread on the side.