A couple of years ago I came up with a solution to get fluffy and yet stable semolina dumplings. Flour is more stable than semolina right? So add a bit of all purpose flour to the mixture. The flour will alter the flavour 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 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 the spoon. As the dumplings cook they grow. Repeat until all the batter is used.


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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!