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And Those Semolina Soup Dumplings 

I keep getting questions from people about semolina, farina, cream of wheat and wheatlets and of course about those semolina soup dumplings Hungarians like in their soups. 

First let’s talk about Semolina! In botanical terms, semolina is the endosperm [starch portion] of the wheat grain. From coarse grain to fine grain, semolina is always granular. The color can be from bright yellow to creamy white. 

Semolina, farina, cream of wheat and wheatlets are one and the same thing with only minute differences. You find them with the hot cereals or near the flours. Sometimes they will be in the Italian, East Indian or the Health Food section of the store. The differences are minor, weather you buy semolina, cream of wheat, farina or wheatlets, you are basically buying the same thing. Just never get it in instant porridge form or worse yet in small serving sized packets. Those things taste bad and you cannot use them for any other purpose than what they were designed for. 

The next problem is making the gríznokedli, those fluffy, yummy soup dumplings. Depending on the size of the egg and the type of semolina you use, the dumplings sometimes turn out a bit hard or so soft they fall apart during cooking. The semolina dumpling recipe I have on my blog, called FARINA SOUP DUMPLINGS - GRÍZ NOKEDLI  may or may not work, depending on the variables that exist, such as measuring, size of the egg and the type of semolina used.  

Making semolina soup dumplings was always a challenge. If you don't make these often, sometimes they work for you and sometimes they won't work. I recall conversations about the various tricks cooks used to get these dumplings large and fluffy every time. But none of those tricks work under the wrong conditions. I had my own failures over the years too and I came to the conclusion that nothing replaces time and experience. I tried to think how to translate experience into a foolproof recipe if there was such a thing. But aside from measuring out everything in grams, including the white and the yolk separately, one has to rely on experience. 

A couple of years ago I came up with a solution to get fluffy and yet stable semolina dumplings every time. Flour is more stable than semolina right? So add a bit of all purpose flour to the mixture. The flour will alter the dumplings' flavor ever so slightly and the texture will be a bit spongier, but they will remain soft and won't fall apart during cooking. And even with the added flour they will still be semolina dumplings. 

I put the recipe in picture form. You start with an egg. Add some semolina, stir, add some flour and stir again. Dip the spoon into the simmering water and scoop up a bit of batter. Submerge it in the simmering water and the little dumpling will slide off your spoon. As the dumplings cook they grow. Repeat until you use up all the batter. It’s easy.



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