Italian Semolina Dumplings3 Reviews
- Prep: 10 min
- Cook: 5 min
- Ready In: 15 min
“These light fluffy dumplings work great in soups and stews.” - by HKCHEF
Original recipe yields 4 servings
- Bring a large pot of lightly salted water to a boil over high heat.
- 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.
- 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.
Amount Per Serving (4 total)
- 96 cal
- 4.8 g
- 9.8 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"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 wasn't ev..." See moreen a strong boil. Next time I might try making the mixture and then letting it sit in the fridge to firm a bit. The taste was really good. I have been trying to re-create dumplings from a little deli in my hometown and these came closest to taste, I just need to work on texture. "
"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 form wha..." See moret I would call dumplings."
"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 putting th..." See moree dumplings in boiling water I put them into my bubbling soup. Could have used a little more seasoning."
Fresh Semolina and Egg Pasta
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