These small doughy treats are served in a clear soup and make for the perfect starter for a sophisticated Austrian meal.
How to make it:
- Allow butter to come to room temperature before beating in a bowl until creamed. Season with salt and a small, delicate pinch of nutmeg.
- Add in the egg, stirring vigorously. Sprinkle the semolina over this, mix it in well until the surface is smooth. Cover with saran wrap and leave to rest for 15 – 20 minutes.
- Use two spoons, dipped regularly into hot water throughout, to press or shape dumplings from the paste. You can also place these on a lightly-oiled board or plate and again leave to stand for a short while (this allows the dumplings to rise even more).
- Heat up a generous quantity of salted water in a large pan. Place the dumplings into the water and bring back to a boil before turning down the heat and leaving to simmer gently for 10 – 15 minutes (do not boil). Carefully turn the dumplings occasionally.
- Remove the semolina dumplings carefully and put them in the heated soup. Serve promptly, with a garnish of sprinkled parsley or chives.
- The semolina dumplings can also be cooked in the beef broth, but this causes the soup to take on a slightly dull appearance. The cooked dumplings should never be left standing in the soup for too long, as they will “soak up” the soup and become softened.