Recipe by HKCHEF
"These light fluffy dumplings work great in soups and stews."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
This is a great starting point. I made the dumplings exactly as stated. First I think they need more semolina, the mixture was a little thin and my dumplings fell apart in the water and it wasn't even a strong boil. Next time I might try making the mixture and then letting it sit in the fridge to firm a bit.
The taste was really good. I have been trying to re-create dumplings from a little deli in my hometown and these came closest to taste, I just need to work on texture.
I made this recipe on a cool day with low humidity and it was a nightmare. The first reviewer was partially right... it is a starting point... but fiddle as I tried it never came together to form what I would call dumplings.
The recipe made four lovely little dumplings. I used a very fresh egg from my chickens - not sure if that was the difference - they certainly didn't give a hint of falling apart. Instead of putting the dumplings in boiling water I put them into my bubbling soup. Could have used a little more seasoning.
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Semolina Dumplings
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 43
Big, bold food is always the best play. Get the top recipes now.
How much jalapeno and bacon will it take to fuel YOUR fans?
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make an Italian-inspired, one-skillet chicken and pasta dinner.
True calzones stuffed with cheeses, pepperoni, and mushrooms.
This hearty baked pasta casserole stars Italian sausage in a rich tomato sauce.