"These light fluffy dumplings work great in soups and stews." — HKCHEF
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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
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