Schwemmknödel (Semolina dumplings)

Semolina dumplings.

Schwemmknödel (Semolina dumplings)

Servings:	Serves 4
Calories per serving:	350
Ready in:	1 hour 25 minutes
Prep. time:	1 hour 10 minutes
Cook time:	15 minutes
Difficulty:
Recipe author:	Chef
First published:	21st January 2013

Best recipe review At last… 4/5 …something useful that can be made from semolena! Carla

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 tablespoons melted butter
• 3 eggs, beaten until fluffy
• Seasoning
• Parsley, chopped
• 250 g semolina
• 1 tablespoon sour cream

Method

1. Mix the butter and the eggs, together with the seasoning and parsley.
2. Add the semolina and enough cream to get a soft to medium dough.
3. Allow to rest for one hour, by which time, the dough will have become firmer.
4. Shape into balls and simmer in hot salted water for about 15 minutes. The dumplings should have risen to the top of the water.
5. Simmer for a few more minutes and serve.

Serving suggestions

Goes with a variety of stews.

Chef's notes

To test if the dumplings are ready, cut one in half to check for the right consistency.

See also

• Osbane es'smid (Meat soup with semolina dumplings) from Algeria

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