Italian Semolina Dumplings Recipes
ITALIAN ORANGE-CINNAMON SEMOLINA DUMPLINGS
These dumplings are great as a dessert or with breakfast. Not for the health conscious. Orange blossom water can be replaced by orange essence, but the result is slightly less. Adapted from a recipe by Brigitte Hafner
Provided by Is This Really Nece
Categories Breakfast
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Bring the milk to the boil over low heat.
- Add semolina while whisking.
- Heat while stirring until cooked (you should have a pudding-like mass that doesn't stick to the pan).
- Stir in sugar, egg yolks, 2 tbsp butter (the mass should now become fluid again).
- Add orange blossom water to taste (be careful, this can easily overpower other tastes).
- Spread on a greased tray (about 1 inch thick), allow to cool to room temperature.
- Cover and refrigerate until firm.
- Beat egg.
- Heat olive oil and butter over medium-low heat.
- Form semolina mixture into small balls, coat in flour, then egg, then breadcrumbs.
- Cook in oil/butter mixture until golden brown.
- Serve warm, sprinkled with cinnamon sugar.
Nutrition Facts : Calories 701.3, Fat 40, SaturatedFat 17.2, Cholesterol 212.3, Sodium 310.4, Carbohydrate 75.6, Fiber 1.4, Sugar 44.9, Protein 11.9
GRIESSNOCKERL - AUSTRIAN STYLE SEMOLINA DUMPLINGS
Another famous Soup Dumpling, found in every Gasthaus throughout Austria and Bavaria. Serve it in a bowl of home made chicken- or beef stock, sprinkle some chopped chives over and enjoy as first course.
Provided by gemini08
Categories Stocks
Time 40m
Yield 18 dumplings, 6 serving(s)
Number Of Ingredients 8
Steps:
- Beat the eggs and melted butter until foamy, stir in the semolina, season with salt, pepper and freshly grated nutmeg to taste. Mix well and let rest for 10 minutes.
- Form oval quenelles with the aid of 2 teaspoons, drop them into boiling water, don't overcrowd the pot, they will plump up.
- Cook for 10 - 15 minutes or until they rise to the surface.
- Remove from the heat, add one cup of cold water to the pot and let stand for another 10 minutes, by now they should have doubled in bulk.
- Drain and serve in broth, sprinkled with chives and grated nutmeg.
- Note: I always make one extra dumpling that can be cut open to check for doneness. If the sample dumpling is not soft inside, leave them a little longer. It should be soft but not mushy.
Nutrition Facts : Calories 191.9, Fat 9.6, SaturatedFat 5.4, Cholesterol 82.3, Sodium 117.3, Carbohydrate 20.4, Fiber 1.1, Sugar 0.1, Protein 5.7
ITALIAN SEMOLINA DUMPLINGS
These light fluffy dumplings work great in soups and stews.
Provided by HKCHEF
Categories Dumplings
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil over high heat.
- 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 : Calories 95.6 calories, Carbohydrate 9.8 g, Cholesterol 46.5 mg, Fat 4.8 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 0.9 g, Sodium 17.8 mg, Sugar 0.4 g
SEMOLINA QUENELLE
These French semolina dumplings are like gnocchi. Half of the batch is seasoned with basil, the other half is seasoned with cheese. Serve with homemade tomato sauce or bechamel sauce and Gruyere cheese.
Provided by stella
Categories Dumplings
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Combine milk and butter in a saucepan and bring to a boil over medium heat. Pour in semolina and quickly stir until the mixture pulls away from the sides of the pan.
- Remove from heat, slightly cool, then mix in eggs, salt, and pepper. Divide this mixture in 2 portions. Add grated cheese to one half and basil to the other half.
- Heat 3 quarts of salted water in a large saucepan and bring to a boil over high heat.
- Meanwhile, place 3 tablespoons flour onto a plate. Form the dough into 3/4 inch by 2 1/2 inch sausage-shaped quenelles. Roll each quenelle in flour and set aside.
- Drop quenelles in the boiling water and cook until they float to the top. Remove from the water with a slotted spoon and transfer onto a serving dish.
Nutrition Facts : Calories 350.8 calories, Carbohydrate 28.7 g, Cholesterol 143 mg, Fat 20.2 g, Fiber 1.4 g, Protein 13.2 g, SaturatedFat 11.5 g, Sodium 202.3 mg, Sugar 2.9 g
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