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Starter / soup garnish

Semolina dumplings

Recipe by Michael Thöni

For 4 people

Semolina dumplings

Ingredients

60 g butter
1 egg
120 g medium-coarse wheat semolina
1 pinch of nutmeg
Salt

Method

Beat the soft butter until fluffy, add salt and season with nutmeg. Gradually stir in the beaten egg and mix in the semolina with a wooden spoon.
Let the semolina mixture rest for about 15 minutes (not in the fridge). Shape dumplings with a spoon, drop them into meat stock or salted water and let them cook slowly in a covered pot.
Cooking time: about 30 minutes. Tip: the mixture binds better if all ingredients are at room temperature. Serve the semolina dumplings in a hearty meat broth with finely chopped chives.