Italian Semolina Dumplings

Rating: 2.67 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

These light fluffy dumplings work great in soups and stews.

By HKCHEF

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Recipe Summary

prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Bring a large pot of lightly salted water to a boil over high heat.

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  • Stir together the semolina flour, garlic powder, and Italian seasoning in a small bowl; set aside. Whisk together the egg, olive oil, and salt in a larger bowl until smooth. Slowly whisk in the semolina until a soft dough has formed.

  • Drop the dumpling dough by the teaspoonful into the boiling water. Boil until the dumplings float to the surface and have grown in size, about 4 minutes. Remove with a slotted spoon and serve immediately.

Nutrition Facts

Per Serving:
96 calories; protein 3.3g; carbohydrates 9.8g; fat 4.8g; cholesterol 46.5mg; sodium 17.8mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

alaskamojo
Rating: 4 stars
10/18/2010
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. Read More
Helpful
(12)

Most helpful critical review

LAURAMELINDA
Rating: 3 stars
05/02/2008
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. Read More
Helpful
(24)
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
LAURAMELINDA
Rating: 3 stars
05/02/2008
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. Read More
Helpful
(24)
Nancy Ann Babyak
Rating: 1 stars
01/26/2009
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. Read More
Helpful
(15)
alaskamojo
Rating: 4 stars
10/18/2010
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. Read More
Helpful
(12)
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