Authentic Hungarian Semolina Dumplings Recipe for Soup

Cooking Tips for the Best Results:

1. Use High-Quality Semolina Flour: The key to tender and authentic Hungarian semolina dumplings lies in the quality of semolina flour. Choose a high-quality semolina with a fine texture for the best results.
2. Mind Your Dough Texture: Pay close attention to the texture of the dumpling dough. It should be soft but not overly sticky. If the dough is too sticky, you can add a touch more semolina; if it’s too dry, a small amount of liquid should be gently mixed in. Achieving the right texture is crucial for forming dumplings that hold their shape and provide the desired taste and mouthfeel.
3. Mix Gently, but Thoroughly: When combining the semolina and liquid, mix gently to avoid overworking the dough, which can result in tough dumplings. However, make sure the mixture is thoroughly incorporated to prevent lumps.
4. Let the Dough Rest: Allow the dumpling dough to rest for at least 30 minutes before shaping and cooking. This resting period allows the semolina to fully absorb the liquid, resulting in softer and more flavorful dumplings.
5. Use Boiling Soup: When adding the dumplings to your soup, make sure the soup is at a rolling boil. Drop in small portions of the dumpling mixture using a wet spoon to prevent sticking, and cook until they rise to the surface. This ensures that the dumplings cook evenly and maintain their shape.