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Traditional Viennese soup

Semolina dumplings

Semolina is very often used in the Viennese cuisine. But what exactly is semolina? In fact, it is crushed flour. With the fine-grained mass exquisite dishes and side dishes can be created. Besides semolina pudding and semolina omelet foremostly the semolina dumplings are a popular Viennese delicacy. The best way to enjoy them is in combination with a tasty Viennese beef soup with carrots and celery. Enjoy your meal!

Serves: 4


  • 100 g (1 cup) coarse semolina
  • 40 g (1/8 cup) butter (room temperature)
  • 1 medium-sized egg, separated
  • salt
  • ground pepper (white)
  • ground nutmeg
  • butter (for greasing)
  • ice cubes


Beat the butter until fluffy. Stir the egg yolk into the butter. Briefly whip the egg white and gradually combine with the butter mixture. Season with salt, pepper and nutmeg. Stir in the semolina, adding more salt, pepper and nutmeg to taste, and refrigerate for about 10 minutes. Form small, ellipse-shaped dumplings using two spoons, dipping them into warm water to clean. Place the dumplings on greaseproof paper smeared with butter and set aside to cool for about 10 minutes. Heat water in a pot and add salt. Slide the dumplings in, and bring water to boil once. Add some ice to the water. Take the pot off the stove, put a piece of greaseproof paper smeared with butter on top of the water, cover the pot and let sit for about 20 minutes. Remove the dumplings and serve in the soup.

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