Italian Semolina Dumplings Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 1, 2008
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.
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Cooking Level: Intermediate

Living In: Round Rock, Texas, USA

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Reviewed: Jan. 25, 2009
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.
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Photo by NBABYAK

Cooking Level: Expert

Home Town: Hudson, Ohio, USA
Living In: Auburn, Washington, USA
Reviewed: Oct. 18, 2010
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.
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Photo by alaskamojo

Cooking Level: Expert

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