Semolina Dumplings

2/3 cup water
1 tablespoon butter
1/2 teaspoon salt
1/2 cup semolina
1 egg, lightly beaten
(1 tablespoon grated Parmesan cheese - optional)
(1 tablespoon chopped parsley or chives - optional)

Bring the water, butter and salt to boil over a moderate heat. Add the semolina, and stir until the semolina forms a ball and starts to come away from the sides of the saucepan. (This will take only seconds.)
Transfer to a bowl and don’t panic if you have a solid mass. Break it into smaller bits with a wooden spoon, add the egg, and Parmesan and/or herbs if using, and stir firmly until the mixture is smooth. The lumps will smooth out.

Bring a pot of salted water or broth to a simmer, and spoon in small balls of dumpling mixture. If you’d like, you can wet your hands and roll the scoops of semolina dough into more perfect rounds.

Allow to cook for approximately 4 to 5 minutes, or until the dumplings float. They’re now ready to serve.

Makes enough for 4 soup servings.


From Smitten Kitchen blog