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Chicken soup with semolina dumplings

Chicken soup with semolina dumplings


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Wash the thighs well and cut into pieces

Clean and wash the vegetables well, then cut according to preference

Put the thighs, vegetables and water in a pot and cook for about 30 minutes

After about 15 minutes add the delicacy and salt to taste

Check that the vegetables and meat are cooked, strain the soup

In a separate bowl, mix the eggs with a pinch of salt, gradually adding the semolina until a thick cream is formed.

Put the soup back on the fire, and when it is hot, put the dumplings with a damp spoon, formed by the previously obtained composition.

Let it simmer for about 15-20 minutes, pouring a little cold water over the dumplings from time to time.

Garnish with 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 have 2 eggs ..I put 9 tablespoons of grated.and it comes out perfectly & # 8230at 10 tablespoons of concrete comes out # 1330at 13..how do you come out fluffy. )))))

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 and my sister. I wanted to congratulate you for what you do and in connection with the dumplings we make in the following way 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 over 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 add the yolks and then about 2-4 tablespoons of semolina until you get the desired consistency (a little harder than you look 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 they 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, it would be good for me to always 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 consistent 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 & # 8230In 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 and 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 search the net for a recipe and I found yours interesting and what you wrote that if we don't come out 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


How to prepare semolina dumplings. The recipe that doesn't fail

Put the strained soup pot back on the stove over low heat. The eggs are peeled with everything, as well as the semolina. It is advisable to use a kitchen scale, otherwise the dumplings will not come out properly.

Beat the eggs whole with a fork, then gradually add the semolina, a teaspoon. Homogenize the composition each time the semolina is added. Halfway through the semolina addition process, salt can also be added.

After the semolina has been incorporated, leave the composition for 10 minutes to thicken. With a pre-moistened spoon, shape the dumplings, then add them to the soup, which is slowly boiling. Put about a quarter of a tablespoon for each dumpling.

The dumplings are left to boil for about 10 minutes on low heat, after which they are extinguished and left for another 10 minutes under the lid. Finally you can put the carrot slices and the pieces of meat back in the pot. Good appetite!


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. )))))

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 they come 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 over 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 add the yolks and then about 2-4 tablespoons of semolina until you get the desired consistency (a little harder than you look 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, it would be good for me to always 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 consistent 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 & # 8230In 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 try 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 and 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


For a 3 liter pot of soup it is good to make dumplings from 2 eggs, for 5-6 liters from 4 eggs, and for a 10 liter pot you can make dumplings from 6 eggs.

You can see too gray dumpling video recipe:

Pay close attention to the type of semolina which you use. There are several types of semolina and it is ideal that the semolina is not very fine, so that the dumplings have a specific granulation. It can also happen to find semolina that is not very clean and to have the impression that the dumplings have sand. It is best to use the same type of semolina that you used and you liked how the dumplings came out.

The dumplings are wonderful in soups or stews, they can be used in many dishes. I will come back with recipes for dumplings and dishes that use dumplings.


Video: Semolina dumplings for the chicken soup (May 2022).