Preparing semolina dumplings is a simple culinary art that adds a touch of flavor to any meal. We start by taking a fresh egg, which we weigh, using it as a base for the recipe. For example, let’s say the egg weighs 70 g. This amount of egg will help us determine how much semolina we need. Therefore, we measure 105 g of semolina, an ideal quantity for fluffy dumplings. If you prefer a softer texture, reduce the amount of semolina to 95 g, and the result will be to your liking.
Once we have established the ingredients, we bring water to a boil in a pot. It is essential to add a bit of seasoning or salt to give a pleasant taste to the dumplings. We let the water reach boiling point, at which point we can focus on preparing the dumpling mixture. In a bowl, we beat the egg with a fork until it becomes frothy. We add salt and ground pepper to taste, and then, all at once, we incorporate the previously weighed semolina and baking soda. It is important to mix vigorously so that all the ingredients are perfectly combined and no lumps remain.
As the water begins to boil, we moisten a spoon in hot water and, using it, break off small portions of the semolina dough to form dumplings. These should be medium-sized for even cooking. We carefully place the dumplings in the boiling water, ensuring they do not stick together. Once all the dumplings are in the pot, we cover it with a lid, leaving it slightly ajar, and let them boil for about 7-8 minutes at a gentle simmer. After this time, we turn the dumplings over to cook evenly.
When the dumplings are ready, we remove them with a slotted spoon and carefully place them in the simmering meat soup. Here, they will soak up the flavors of the soup, becoming a delicacy that will delight the taste buds. These semolina dumplings are not only an excellent accompaniment for soup but also a dish that can be enjoyed on its own, with a suitable sauce or side dish. Experiment and adapt the recipe to your preferences, and every meal will become a feast!
Once we have established the ingredients, we bring water to a boil in a pot. It is essential to add a bit of seasoning or salt to give a pleasant taste to the dumplings. We let the water reach boiling point, at which point we can focus on preparing the dumpling mixture. In a bowl, we beat the egg with a fork until it becomes frothy. We add salt and ground pepper to taste, and then, all at once, we incorporate the previously weighed semolina and baking soda. It is important to mix vigorously so that all the ingredients are perfectly combined and no lumps remain.
As the water begins to boil, we moisten a spoon in hot water and, using it, break off small portions of the semolina dough to form dumplings. These should be medium-sized for even cooking. We carefully place the dumplings in the boiling water, ensuring they do not stick together. Once all the dumplings are in the pot, we cover it with a lid, leaving it slightly ajar, and let them boil for about 7-8 minutes at a gentle simmer. After this time, we turn the dumplings over to cook evenly.
When the dumplings are ready, we remove them with a slotted spoon and carefully place them in the simmering meat soup. Here, they will soak up the flavors of the soup, becoming a delicacy that will delight the taste buds. These semolina dumplings are not only an excellent accompaniment for soup but also a dish that can be enjoyed on its own, with a suitable sauce or side dish. Experiment and adapt the recipe to your preferences, and every meal will become a feast!
Ingredients
For semolina dumplings: 1 egg, we put one and a half times the weight of the egg in semolina (meaning if we have a 50 g egg, we will put 75 g of semolina), if we want them to be softer, we will put 10 g less semolina (meaning: for a 50 g egg we put 50+25-10=65 g of semolina if we want the dumplings to be soft) salt, ground pepper, a knife tip of baking soda.