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Semolina Dumplings In An Oval Serving Dish With Wheat On The Side.

Semolina Dumplings

Kosher Create
This easy Semolina Dumplings Recipe combines wholegrain semolina and eggs to create a welcome addition for soup. The dumplings are fluffy, tasty and ready in minutes.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Soup Addition
Cuisine Eastern European, Mediterranean
Servings 15 Large or 30 Small Dumplings Dumplings

Equipment

  • 1 Small Pot
  • 1 Large Pot
  • Electric Mixer (or whisk)

Ingredients
  

Semolina Dumpling Ingredients

  • 1 cup Semolina (wholegrain)
  • 1 tbsp Olive Oil
  • 1 cup Water
  • 2 Eggs
  • 1 tsp salt (adjust to taste or health requirements)

Water For Cooking

  • 8 cups Water (2 quarts - 2 liters)
  • 1 tsp Salt

Instructions
 

Semolina Dumpling Mixture

  • Mix the semolina with 1 tablespoon of olive oil until well blended.
    A Pitcher Pouring Olive Oil Into Semolina In A Glass Bowl.
  • In a small pot, boil 1 cup of water. Add the semolina mixture and continuously stir until all the water is absorbed. Let cool.
  • Whisk the cooked semolina with the eggs and salt until well blended.
    Semolina Dumplings Dough Ingredients In Glass Bowls.
  • Refrigerate for ½ hour.

Cooking the Semolina Dumplings

  • In a large pot, bring water and salt to a boil.
  • Form balls (1 1/2 inches - 4 centimeters wide) from the semolina mixture. For small balls use half the size.
  • Gently place the semolina balls in the boiling water.
  • Bring to a boil, cover the pot and lower the flame. Simmer for 5 minutes. (The dumplings float to the top.)

Notes

Serve in soup or as a side dish.
Keyword Chicken Soup, Dumpling, Healthy, Parve, Semolina Dumpling, Soup Addition, Wholrgrain