How to make semolina dumplings?

Semolina dumplings are used in many soup recipes in many Central and Eastern European countries, we enjoy soups as first course.
The dumplings are floating in a bowl of homemade chicken, beef or vegetable soup. Making those fluffy dumplings is always a challenge, you have to figure out the right egg-semolina ratio, find the fine balance in order to make soft, but yet stable dumplings. If the mixture is too wet, the dumplings will fall apart while simmering. If you add too much semolina, your dumplings will be stony.

This semolina dumpling recipe is very easy to make, it does not require many ingredients, preparation time, or advanced cooking skills.

Tip 1. Do not whisk the egg and make it foamy. Just gently stir.
Tip 2. Do not add salt to the mixture, it will make your dumplings firm. Add salt to the water that you boil the dumplings in.
Tip 3. For a medium egg (around 5 grams) you add 5 grams of semolina.

 

What type of semolina to use?

In Hungary we use coarse ground wheat farina (farina meal), white-beige in color, we also call it Gríz.

Hungarian semolina dumpling soup recipe, Grízgaluska leves

How to make semolina dumplings?

This semolina dumpling recipe is very easy to make, it does not require many ingredients, preparation time, or advanced cooking skills. Making those fluffy dumplings is always a challenge, you have to figure out the right egg-semolina ratio, find the fine balance in order to make soft, but yet stable dumplings.