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Italian Semolina Dumplings

HKCHEF

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

15 m servings 96 cals
Original recipe yields 4 servings

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Directions

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  • Prep

  • Cook

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  1. Bring a large pot of lightly salted water to a boil over high heat.
  2. 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.
  3. 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; 4.8 g fat; 9.8 g carbohydrates; 3.3 g protein; 46 mg cholesterol; 18 mg sodium. Full nutrition

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Reviews

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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 was...

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 fo...

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 putt...