Recipe for Oven-Baked Semolina Dumplings
For those who fear semolina dumplings added to clear meat soups, this recipe is the ideal solution! Oven-baked semolina dumplings are not only easy to make but also guaranteed to succeed. They can be stored for a longer period, so when you need them, simply take them out of the freezer and add them to boiling soup for a maximum of 5 minutes. They puff up and become fluffy, adding an extra flavor to your dishes!
To prepare these delicious dumplings, you need a few essential ingredients: eggs, semolina, flour, Parmesan or cheddar cheese, cheese that doesn't turn into a stone after cooling (like our homemade cheese which becomes hard as a sole when cold!), salt, pepper, and optionally, herbs like parsley or celery leaves. From time to time, I like to experiment with various flavors, so I add basil or rosemary for a unique taste.
My grandmother never measured the ingredients with a scale, but used a simple technique: for each egg, she added 2 teaspoons of semolina, 2 of flour, 2 of cheese (all heaped) and half a teaspoon of butter. She beat the eggs until frothy, added the cheese, and continued to mix, then added the softened butter. Finally, she incorporated the flour and semolina, adding pepper and, if she wanted, a pinch of nutmeg. However, I prefer to omit the nutmeg, as I am not a queen!
For a 30/20 cm baking tray, I used 7 large eggs, 14 teaspoons of flour, 14 of semolina, 5 tablespoons of butter (unfortunately, I don’t have my grandmother’s homemade butter, so I added a little more) and about 14 tablespoons of Parmesan. I mixed the eggs, added the Parmesan, butter, flour, semolina, pepper, and salt. The whole process took less than 5 minutes.
After obtaining a homogeneous mixture, I transferred it to a baking tray lined with parchment paper and put it in the preheated oven. I let it bake for a quarter of an hour at medium heat. After they browned, I took them out and cut them into the desired shapes – my grandmother cut them into diamonds or squares, while I opted for a freer cut, depending on how I needed to use them.
I warmly recommend this method of preparing semolina dumplings, as they fit perfectly with a variety of soups and dishes. If you season them with special flavors like ginger, you can serve them alongside Bibimbap, where they combine perfectly with the spices in this Korean dish. I can only tell you that they are absolutely sensational!
These dumplings are easy to make, so you don’t have to worry – you will succeed without any problem!
For those who fear semolina dumplings added to clear meat soups, this recipe is the ideal solution! Oven-baked semolina dumplings are not only easy to make but also guaranteed to succeed. They can be stored for a longer period, so when you need them, simply take them out of the freezer and add them to boiling soup for a maximum of 5 minutes. They puff up and become fluffy, adding an extra flavor to your dishes!
To prepare these delicious dumplings, you need a few essential ingredients: eggs, semolina, flour, Parmesan or cheddar cheese, cheese that doesn't turn into a stone after cooling (like our homemade cheese which becomes hard as a sole when cold!), salt, pepper, and optionally, herbs like parsley or celery leaves. From time to time, I like to experiment with various flavors, so I add basil or rosemary for a unique taste.
My grandmother never measured the ingredients with a scale, but used a simple technique: for each egg, she added 2 teaspoons of semolina, 2 of flour, 2 of cheese (all heaped) and half a teaspoon of butter. She beat the eggs until frothy, added the cheese, and continued to mix, then added the softened butter. Finally, she incorporated the flour and semolina, adding pepper and, if she wanted, a pinch of nutmeg. However, I prefer to omit the nutmeg, as I am not a queen!
For a 30/20 cm baking tray, I used 7 large eggs, 14 teaspoons of flour, 14 of semolina, 5 tablespoons of butter (unfortunately, I don’t have my grandmother’s homemade butter, so I added a little more) and about 14 tablespoons of Parmesan. I mixed the eggs, added the Parmesan, butter, flour, semolina, pepper, and salt. The whole process took less than 5 minutes.
After obtaining a homogeneous mixture, I transferred it to a baking tray lined with parchment paper and put it in the preheated oven. I let it bake for a quarter of an hour at medium heat. After they browned, I took them out and cut them into the desired shapes – my grandmother cut them into diamonds or squares, while I opted for a freer cut, depending on how I needed to use them.
I warmly recommend this method of preparing semolina dumplings, as they fit perfectly with a variety of soups and dishes. If you season them with special flavors like ginger, you can serve them alongside Bibimbap, where they combine perfectly with the spices in this Korean dish. I can only tell you that they are absolutely sensational!
These dumplings are easy to make, so you don’t have to worry – you will succeed without any problem!
Ingredients
For each egg: 1 egg 2 tablespoons of flour 2 tablespoons of semolina 2 tablespoons of parmesan 1/2 tablespoon of butter Pepper Nutmeg (optional!) Salt (if needed) Leaves (optional - parsley, celery or rosemary, etc.)