Semolina Dumplings


1-1/2 tablespoons margarine
1 whole egg
1 egg yolk
1 tablespoon cold water
1 tablespoon flour
4 tablespoons white wheat semolina
salt to taste


  • Beat egg, egg yolk and water, then gradually add flour, semolina and salt.
  • Mix well, cover and set aside for about 25 to 30 minutes.
  • Cut out small balls with the help of teaspoon and drop into boiling soup.
  • Lower heat as soon as all the mixture has been used and cook gently for about 15 to 20 minutes.

Real Cooking

Did You Know?
In boiling meat two principles must be considered, the softening of the fibre and preserving of the juices.

If the meat alone is to be used it should be placed in sufficient boiling water to completely cover, and kept at boiling point (212° F.) for at least ten minutes, so as to harden the albumen and prevent the escape of the juices. The temperature should then be allowed to fall to simmering point (175° F.).

If the water is kept boiling it will render the meat tough and dry. If the juice is to be extracted and the broth used, the meat should be placed in cold water; if bones are added they should be cut or broken into small pieces in order that the gelatin may be dissolved. If the water is heated gradually the soluble materials are more easily dissolved. The albumen will rise as a scum to the top, but should not be skimmed off, as it contains the most nutriment and will settle to the bottom as sediment.