New recipes

Soup with semolina dumplings

Soup with semolina dumplings

peel the carrot, celery and onion, wash. Cut the onion in half, the carrot in three, the celery in two. Grow the carrot and celery. Put in a pot to boil and add a pinch of salt. After the vegetables are cooked, remove them from the juice with a spoon with holes

Cut the carrot into slices and add it back to the pot to give a little color to the soup. When the soup boils, add the diced chicken breasts and mix to dissolve.

Galuste:

Separately beat eggs with a little salt, the cube of butter and semolina, so that the composition comes out the thickness of a cream. Set aside a little. With a teaspoon, take the dumpling composition and put it, one by one, in the boiling soup. The dumplings rise to the surface. Leave it to boil for a while, about 10 minutes

Turn off the heat and sprinkle with finely chopped dill. Serve hot

Great appetite!



Pea soup with dumplings

This pea dumpling with semolina dumplings is the simplest and fastest recipe I've ever made, just in case you don't have to unwrap the peas in their shells. It is ready in less than half an hour and is probably one of the most appreciated by Romanians.

Fine, fragrant and with dumplings is exactly what we need during this period to warm up. The ingredients are simple, vegetables, eggs, semolina and flour and the soup is almost ready.

I grew up with her, and I think my family did it at least once a week during the season and quite often in the off-season. I had only one freezer, in which I had to keep all the meat, eggplant, fruits but also vegetables, including peas.

It was still in the pre-cooked jar, but it didn't have that summer taste, as if it had been picked then. And when I sit and think that our parents grew up with simple and tasty food at the same time, and today we no longer know how to pretend that we no longer have ideas for cooking.

I think it's been a few years since I've done it, but today it's his turn, so stay tuned for the list of ingredients, but also for the simple way of preparation.

For other different recipes with or without meat or fasting dishes and much more, find in the snacks section, click here or click on the photo.

You can also follow me on Instagram, click on the photo.

Or on the Facebook page, click on the photo.

  • 1 medium yellow onion
  • 1 suitable carrot
  • 1 suitable parsnip
  • 50 ml vegetable oil
  • 500 g frozen or fresh green peas
  • 2 eggs
  • 2 tablespoons wheat semolina
  • 2 tablespoons white flour type 000
  • Salt and pepper
  • Optional dill

Method of preparation:

For starters, put the eggs with the flour and semolina in a bowl and mix well. Let's put it aside.

We clean the onions and vegetables, we wash them.

Finely chop the onions, the larger cubes and fry them in oil for 5 minutes.


Add 2 liters of water, peas

and when it starts to boil we pour the composition of dumplings on a plate and break them with a spoon directly into the soup.

After breaking all the dumplings, reduce the heat to a minimum, just enough to boil easily, just like in chicken soup with semolina dumplings and cook for about 10 minutes. Enough time for the peas, vegetables and dumplings to be cooked.

If we have chosen to make it with dill, we chop it and we are ready to serve. Good job and good appetite!


Pea soup with dumplings

This pea dumpling with semolina dumplings is the simplest and fastest recipe I've ever made, just in case you don't have to unwrap the peas in their shells. It is ready in less than half an hour and is probably one of the most appreciated by Romanians.

Fine, fragrant and with dumplings is exactly what we need during this period to warm up. The ingredients are simple, vegetables, eggs, semolina and flour and the soup is almost ready.

I grew up with her, and I think my family did it at least once a week during the season and quite often in the off-season. I had only one freezer, in which I had to keep all the meat, eggplant, fruits but also vegetables, including peas.

It was still in the pre-cooked jar, but it didn't have that summer taste, as if it had been picked then. And when I sit and think that our parents grew up with simple and tasty food at the same time, and today we no longer know how to pretend that we no longer have ideas for cooking.

I think it's been a few years since I've done it, but today it's his turn, so stay tuned for the list of ingredients, but also for the simple way of preparation.

For other different recipes with or without meat or fasting dishes and much more, find in the snacks section, click here or click on the photo.

You can also follow me on Instagram, click on the photo.

Or on the Facebook page, click on the photo.

  • 1 medium yellow onion
  • 1 suitable carrot
  • 1 suitable parsnip
  • 50 ml vegetable oil
  • 500 g frozen or fresh green peas
  • 2 eggs
  • 2 tablespoons wheat semolina
  • 2 tablespoons white flour type 000
  • Salt and pepper
  • Optional dill

Method of preparation:

For starters, put the eggs with the flour and semolina in a bowl and mix well. Let's put it aside.

We clean the onions and vegetables, we wash them.

Finely chop the onions, the larger cubes and fry them in oil for 5 minutes.


Add 2 liters of water, peas

and when it starts to boil we pour the composition of dumplings on a plate and break them with a spoon directly into the soup.

After breaking all the dumplings, reduce the heat to a minimum, just enough to boil easily, just like in chicken soup with semolina dumplings and cook for about 10 minutes. Enough time for the peas, vegetables and dumplings to be cooked.

If we have chosen to make it with dill, we chop it and we are ready to serve. Good job and good appetite!


Method of preparation

Chicken soup with semolina dumplings

Put the chicken to boil (I put 7-8 liters because from the thighs and part of the soup I use them

Semolina dumplings for chicken soup

Separate the egg whites from the yolks. Beat the egg whites well with a fork to make a foam. it


Ingredients for the recipe for chicken soup with semolina dumplings

  • For the soup
  • -1 gain of at least 2 kg
  • -2 carrots
  • -1 leek (light side only)
  • -1 little celery
  • -1 patrunjel r & # 259d & # 259cina
  • -2 onions
  • -1 celery stalk
  • -celery leaves
  • -salt
  • -pepper
  • For semolina dumplings
  • -2 eggs
  • -140 gr gray
  • -salt
  • For serving
  • -fresh chopped parsley

141 comments on & bdquoHow to make semolina dumplings & rdquo

DEAR AMALIA TO KNOW THAT IT IS A VERY GOOD IDEA TO HELP BEGINNER GIRLS IN THE KITCHEN. YOU HAVE A MOTHER TO HELP YOU. ALTHOUGH I AM NOT EVEN A BEGINNER, I HAVE BEEN COOKING FOR ABOUT 6 YEARS. MODEST BECAUSE YOU ARE REALLY A PROFESSIONAL AND FOR MANY OF US YOU ARE A MODEL. YOU CAN HAVE A GOOD AND BEAUTIFUL DAY SO SPRING!

I tried your recipe for dumplings and they turned out super good and fluffy. Good luck and as many recipes as possible

..I don't know how you put 13 14 tablespoons of semolina..I put 2 tablespoons of eggs ..I put 9 tablespoons of grated fish.and it comes out perfectly )))))

exactly, I put 12 and they came out hard and you can see the dry dough in the middle :)) ..next time I put 9 may bn

hello amalia. My name is gabriela and I am a fan of your blog. I tried many recipes proposed by you, the last one being chicken with beer, onion and kaizer that came out insane. -I passed the recipe to my sister. I wanted to congratulate you for what you do and in connection with the dumplings we make beaten eggs a tablespoon of lard and semolina until it reaches the desired consistency, and it comes out very soft. they are made, but next time I will make them according to your recipe.

Dear Alina you are very nice, thank you, I was thinking that this topic will help someone & # 8230 I do surveys among my friends who don't really know how to cook :), I ask them what they find complicated to do and I try to explain . If I keep explaining to them why not find out others? And that's how I help someone else :) Kiss you and increase your dumplings! :))

Dear Gabriela, if you knew how many recipes I have written and not tried :)), especially with chicken! If you want to try the recipe for stuffed thighs, it takes you a while to deboned and stuffed but it's worth the effort. As for dumplings, I retained the idea :).

Hi Amalia. Of course, these tips will help someone! As for your professionalism or not & # 8230 you are very skilled and what you do is with taste. I wanted to ask you, looking at the recipe for plum dumplings, can you use prunes? Here where I live are very sour, the others. Thanks

My dear Amalia, I saw your cake made on the weekend, it turned out to be very appetizing. I am waiting for you at my place where two prizes are waiting for you.

in recent weeks we seem to be cooking the same things over the weekend. I also made meatball soup, I look at yours on the blog and you made it. I made cream, I immediately see like you :). So now guess what I did yesterday? :))

I don't know how to do it, but every time I look at your blog I feel like why you cooked because you have no idea :) And on top of that, in this case: I don't kill myself for dumplings)

Your advice is welcome to everyone, believe me. I am sure you are a source of inspiration for many and many :)

You are doing a wonderful job and I want to thank you for your effort :)

I launched a culinary contest that I host on my blog, visit me if you want to participate.

Or:
Beat the egg whites, quickly incorporate the yolks and then about 2-4 tablespoons of semolina until it reaches the desired consistency (a little harder than you show there). In this way you give up baking powder or baking soda that does not fall on everyone's stomach well. Otherwise they are identical to what you explained :)
I put you and excuse my comment if it upset you in a way: P

I am waiting for you with two awards on my blog.

Vio I have never tried dried plums but I think it would work & # 8230 maybe they should be soaked for a few hours before using them.

Dora for me you are always a source of inspiration :). Thank you for the recipes and I come to pick up the prize!

What a coincidence! :)) If we keep cooking the same way, I would ask you to write me ideas or tips, I would always like to change some recipes :)

Laura thank you for the invitation, I'll stop by :).

Anonymous, thank you for the advice, I'm not upset at all, I'm glad when someone comes up with ideas and advice, I've been making them consistently and without baking powder for a long time, but to be sure I got used to I put a little. Your advice is very good, thank you! I wish you a beautiful day :)

I admit that every time I made semolina dumplings I went right, the first time they came out hard as stone, the second time they were scattered & # 8230With time I gained some experience, but yours seem like a dream! Lately I've been making dumplings with Jewish Easter flour, they come out a little stronger but they have a special taste. But I will make them according to your recipe at the first opportunity. Many kisses

this time I made them according to my mother's recipe & # 8211 she beats 2 egg whites, but I also put half a teaspoon of baking soda quenched with vinegar and 2 tablespoons of oil. I also take out some soup separately and boil them over low heat (covered pan) and when they are almost ready I turn them slightly with a spoon so that they are not dried on one side.

Branch, I would ask you to try this method as well, you will see that they come out good and fluffy :). Thank you for writing us your version.

amalia I kiss you I will not fail and so it was, ms much

I always forget the ingredient that binds the composition, so that the dumplings don't fall apart. Now I am trying an innovation, instead of semolina I will use rice flour and breadcrumbs, for about 3 eggs about 250g of mixture.

more amalio I don't know who told you k you must put baking powder that you just put it k this dumplings swell dak you want otherwise the dumplings come out even without baking prey

Nobody told me but for me this option is the easiest to prepare :).

Hi! At my house no soup with dumplings was cooked, and when I try to make a soup with dumplings I never get out.

Amalia and I tried the semolina dumplings for the first time, they simply came out extraordinary, we also had guests, and the praises were honored, as I say next.
Feeeelicitari AMALIA.

Dear Amalia,
this year 2011 in september I turn 40, ms.ms :), and I have to tell you that I tried many times to make dumplings but they never worked out. They were scattering me in the soup, they were pouring concrete at me. But my husband suggested me to look for a recipe on the net and I found yours interesting and what you wrote that if we don't get fluffy we can throw them after you & # 8230this already put my imagination to work and I imagine how we throw them after you and I got a smile as some concrete dumplings fly from Spain to Romania lol.
I followed your instructions and what helped me a lot were the pictures you posted at each phase and SURPRISE: they came out super fluffy and not only, but also very good in taste. Thank you very much.
God bless you, amen.
kiss you

Dear Marcela first of all Happy birthday and good health! :) I would like to tell you that my husband also tried to make semolina dumplings after this recipe and they came out very fluffy and good & # 8230 he cooks very rarely & # 8230 you should know that I also tried many recipes dumplings and I finally realized that this is the right one. I hope you try other recipes on the site. Kiss you and only good!

Thanks for the help! They turned out great. Increase in all!
from thousands of km, where the semolina has a different consistency and hit me,
Cristin

superr & # 8230 & # 8230 & # 8230 & # 8230 & # 8230 & # 8230 & # 8230I never came out & # 8230..now I found the recipe & # 8230.thanks & # 8230I'm extraordinarily fluffy

I'm happy with the success, I know what it means to come out strong as a stone :( I suffered it too.

greetings to everyone! you made me curious, today I make the dumplings (which never came out soft) to hope that it comes out! I come back with the opinion! I kissed you


Romanian Dumpling Soup

1.) Chop Onion, Carrots, Telina and chicken. Mince garlic.

2.) In the large soup pot, saut the onions, carrots, celery and garlic in hot butter. For 3 mins.

3.) Add chicken, parsley, vegeta and continue to saut until chicken is cooked through.

4.) Add Water and Boullion cube.

Follow these instructions very close to get the best dumplings. You want them to be light and fluffy. And, they are going to expand 2-3 times their size so don’t make them too big.

a.) Separate the yolks from the whites.
b.) Mix the yolks with a pinch of salt (5 shakes) and with the tablespoon of oil.
c.) Beat the whites to medium peaks.
d.) Carefully fold in the whites into the egg yolk mixture. We don’t want to deflate the whites and loose all that air we incorporated into the egg whites because that is what is going to make our dumplings fluffy.
e.) Add all of theGris and again mix only enough to incorporate.

6.) Add dumplings to soup: Scoop the dumplings with a small ice cream scoop into the simmering broth. You don't want the broth to be boiling like crazy or the dumplings are going to disintegrate when they hit the boiling broth.

7.) Cover the pot lightly (allow the steam to excape) and let it simmer for like 10 minutes. After 10 minutes turn each dumpling. Cover again and simmer for another 5-10 minutes.


Method of preparation

Chicken soup with semolina dumplings

Put the chicken to boil (I put 7-8 liters because from the thighs and part of the soup I use them

Semolina dumplings for chicken soup

Separate the egg whites from the yolks. Beat the egg whites well with a fork to make a foam. it


Video: ΤΑΛΙΑΤΕΛΕΣ από τον chef Γιάννη Λουκάκο (October 2021).