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.
