👩🍳 Instructions:
1. Prepare the broth:
- In a large pot, add all broth ingredients and bring to a boil.
- Reduce heat and simmer for about 30–40 minutes until flavorful.
- Strain the broth and keep it hot on low heat.
2. Make the dumpling mixture:
- In a small bowl, whisk the egg with salt and butter.
- Gradually stir in the semolina until it forms a soft, thick mixture (not runny).
- Let it rest for 15–20 minutes — this step allows the semolina to absorb the liquid.
3. Cook the dumplings:
- Bring the strained broth to a gentle simmer (not a rolling boil).
- Using a small spoon, scoop little portions of the mixture and drop them gently into the hot broth.
- Cook on very low heat for 10–15 minutes, uncovered.
(If the broth boils too hard, the dumplings can fall apart.) - Test one dumpling — it should be soft and fluffy inside, not dense.
4. Serve:
- Ladle into bowls, making sure each serving has a few dumplings.
- Optionally, garnish with fresh parsley or a sprinkle of sweet paprika.
🍽️ Tips:
- If you prefer a richer flavor, use homemade chicken broth.
- The key to perfect dumplings is gentle simmering and patience — they’ll puff up beautifully!
- Leftovers taste even better the next day.
Would you like me to share a Hungarian variation where the dumplings are served in paprika-flavored chicken soup for an extra layer of flavor?
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