TRADITIONAL SLOVAK DUMPLINGS FOR SOUP

How to Make the Best Semolina Dumplings for Soup

DELICATE SEMOLINA DUMPLING FOR SOUP

Semolina Dumplings Are a Sweet Childhood Memory for Me

My mom used to drop them lovingly into the hot soup, and I would eat them all with love.

The classic dumplings in our family were made with a hen’s egg, a bit of milk, salt, and baby semolina. Nowadays, I make them a little differently. I’ll teach you how to prepare these tasty semolina dumplings for soup using spelt semolina.

These dumplings go wonderfully in all kinds of broths—beef, chicken, or vegetable. Or you can add them to any other favorite soup of yours.

FLUFFY LITTLE SEMOLINA DUMPLINGS ARE COOKING IN BROTH

A HEALTHIER VERSION OF SEMOLINA DUMPLINGS MADE FROM SPELT SEMOLINA AND QUAIL EGGS

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TIP FOR BUSY MOMS WITH ALWAYS HUNGRY KIDS

The recipe for semolina dumplings is very simple.

A quick recipe for kids when they are hungry and you need to whip up something fast — one organic bouillon cube, 0.7 liters of water, and one batch of semolina dumplings.

Cook the bouillon in the water for about 5 minutes.

Add the dumplings into the boiling broth and cook for a short while.

You have a filling and warm lunch ready.

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WHAT YOU NEED FOR SEMOLINA DUMPLINGS

Recipe for Semolina Dumplings for Soup

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This recipe makes one batch of dumplings—enough for about three people.

You can make a healthier version using quail eggs or a classic, equally delicious one with a chicken egg.

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INGREDIENTS

• 6 quail eggs (or 1 chicken egg)

• 3 tablespoons almond milk (or cow’s milk, goat’s milk, soy milk…)

• 4–5 heaping tablespoons spelt semolina (or classic baby semolina)

• ½ teaspoon salt

• a little finely chopped parsley

If you don’t like parsley, you can leave it out. The semolina dumplings are delicious even without it.

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PHOTO INSTRUCTIONS

The process is the same for both versions; only the ingredients differ.

Considering today’s food allergies and intolerances, I’ll leave the choice of the most suitable ingredients up to you.

1. SEMOLINA DUMPLINGS FOR SOUP – CLASSIC VERSION

Just like we all know it.

Chicken egg, cow’s milk, and baby semolina.

ADD THE EGGS, MILK, AND SALT INTO A MUG AND WHISK TOGETHER

ADD Č-Ť TABELSPOONS OF BABY SEMOLINA AND SALT, AND STIR WELL WITH A FORK UNTIL THERE ARE NO LUMPS

THE BATTER IS STILL A BIT THIN NOW. LET IT REST 15 MINUTES. DURING THIS TIME, THE SEMOLINA WILL ABSORB THE LIQUID AND THE BATTER WILL THICKEN

NOW ADD FINELY CHOPPED PARSLEY. IF YOU DON'T LIKE IT, YOU CAN LEAVE IT OUT.

NOW THE BATTER HAS THE RIGHT CONSISTENCY. POUR THE BROTH INTO A POT AND BRING IT TO A BOIL.

USING A SPOON, DROP THE DUMPLINGS INTO THE BROTH. LET THEM SIMMER GENTLY FOR 5 MINUTES. THEN YOU CAN SERVE THEM, FOR EXAMPLE, IN A SUNDAY CHICKEN BROTH

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VERSION WITH QUAIL EGGS AND SPELT SEMOLINA.

VERSION WITH GUAIL EGGS AND SPELT SEMOLINA. SAME PROCEDURE IS FOLLOWED AS IN THE PREVIOUS VERSION.

PLANT-BASED MILK

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I love these dumplings with parsley.

I add them to various soups. More often to clear broths than to creamy soups, for example, vegetable thick soup, but you can choose your favorite soup where the dumplings will bring you the most joy.

I hope you’ll enjoy these dumplings even if you were born in a different country. I would be very happy if you try making them and write to me about how you liked them.

Do you have anything similar to these dumplings in your country?