The egg white is whipped into a foam using a fork, taking care to achieve an airy and fluffy consistency. It is essential not to rush this step, as well-beaten foam will give the dumplings a light and pleasant texture. Once the egg white has reached an optimal consistency, we add the egg yolk, along with a pinch of salt, gently mixing to avoid losing air from the foam. This combination is the perfect base for dumplings, which, once cooked, will be delicious.
Next, we add the three tablespoons of semolina and a pinch of baking soda, ingredients that help improve the final texture. It is important to mix gently to ensure an even distribution of the semolina in the mixture. After mixing, we let the mixture rest for 10-20 minutes. During this time, the semolina will swell, and the mixture will become more consistent, ready for the next step.
Meanwhile, we bring salted water (or with delikat if you prefer a more intense flavor) to a boil. When the water starts to boil, we moisten a spoon in water, then break off a portion of the dumpling mixture, ensuring to moisten the spoon after each dumpling to prevent sticking. It is important to respect the portion sizes to ensure even cooking. We start adding the dumplings to the water, being careful not to overcrowd them.
We let the dumplings boil over medium heat, stirring gently from time to time to prevent them from sticking to the bottom of the pot. Halfway through the boiling time, we turn the dumplings to the other side to cook evenly. When the dumplings have puffed up nicely and reached a golden color, we remove them with a spatula and carefully transfer them to the hot soup, which should be prepared in advance. This soup will add extra flavor and make the dumplings absorb its savor. If the egg used is larger, it is recommended to add a fuller spoon of semolina to obtain larger and more consistent dumplings that will surely satisfy anyone's appetite. This dish is ideal for cool days and will bring a touch of comfort to every bowl.
Next, we add the three tablespoons of semolina and a pinch of baking soda, ingredients that help improve the final texture. It is important to mix gently to ensure an even distribution of the semolina in the mixture. After mixing, we let the mixture rest for 10-20 minutes. During this time, the semolina will swell, and the mixture will become more consistent, ready for the next step.
Meanwhile, we bring salted water (or with delikat if you prefer a more intense flavor) to a boil. When the water starts to boil, we moisten a spoon in water, then break off a portion of the dumpling mixture, ensuring to moisten the spoon after each dumpling to prevent sticking. It is important to respect the portion sizes to ensure even cooking. We start adding the dumplings to the water, being careful not to overcrowd them.
We let the dumplings boil over medium heat, stirring gently from time to time to prevent them from sticking to the bottom of the pot. Halfway through the boiling time, we turn the dumplings to the other side to cook evenly. When the dumplings have puffed up nicely and reached a golden color, we remove them with a spatula and carefully transfer them to the hot soup, which should be prepared in advance. This soup will add extra flavor and make the dumplings absorb its savor. If the egg used is larger, it is recommended to add a fuller spoon of semolina to obtain larger and more consistent dumplings that will surely satisfy anyone's appetite. This dish is ideal for cool days and will bring a touch of comfort to every bowl.
Ingredients
1 egg or 1 pinch of salt, 3 tablespoons of semolina soup, 1 knife tip of baking soda