Italian Semolina Dumplings

3
HKCHEF 0

"These light fluffy dumplings work great in soups and stews."

Ingredients

15 m servings 96 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 96 kcal
  • 5%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 9.8g
  • 3%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 18 mg
  • < 1%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil over high heat.
  2. Stir together the semolina flour, garlic powder, and Italian seasoning in a small bowl; set aside. Whisk together the egg, olive oil, and salt in a larger bowl until smooth. Slowly whisk in the semolina until a soft dough has formed.
  3. Drop the dumpling dough by the teaspoonful into the boiling water. Boil until the dumplings float to the surface and have grown in size, about 4 minutes. Remove with a slotted spoon and serve immediately.
  • profile image

Your rating

Cancel
Submit

Reviews

3
  1. 3 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This is a great starting point. I made the dumplings exactly as stated. First I think they need more semolina, the mixture was a little thin and my dumplings fell apart in the water and it was...

I made this recipe on a cool day with low humidity and it was a nightmare. The first reviewer was partially right... it is a starting point... but fiddle as I tried it never came together to fo...

The recipe made four lovely little dumplings. I used a very fresh egg from my chickens - not sure if that was the difference - they certainly didn't give a hint of falling apart. Instead of putt...