- -1/2 onion, finely chopped
- -5 tablespoons (75 ml) mild oil, such as grapeseed or safflower
- -1/2 bunch cilantro or Italian parsley, finely chopped (about 1/4 cup/15g)
- -1 cup (220 g) coarse semolina (in a pinch, regular cream of wheat (210 g) can be substituted)
- -1 teaspoon kosher or sea salt
- -Freshly ground black pepper
- -1/8 to 1/4 teaspoon hot paprika, or 1/4 teaspoon sweet paprika
- -2/3 cup (165 ml) water
- In a small skillet, cook the onion in 1 tablespoon of the oil over medium-low heat until soft and pale golden, 7 to 10 minutes. Stir in the cilantro, remove from the heat, and let cool. You’ll have about 2/3 cup (95 g)
- In a medium bowl, use a fork to stir the semolina, salt, several grinds of pepper, and the paprika. Stir in the onion mixture and the remaining 4 tablespoons (60 ml) of oil;then beat in the water. You should have a loose mixture with the consistency of cottage cheese. Cover and refrigerate for at least 30 minutes or up to overnight. The semolina will absorb the liquid and swell to become a smooth, very soft dough.
- Pinch off small pieces of the dough and roll them into marble-size balls no larger than 1 inch (2.5 cm) in diameter. As you shape them, place them on a single layer on plate or tray. The oil in the dough will keep it from sticking to your hands.
- To cook the dumplings, drop them into the simmering stew, cover the pot, and simmer over a low heat until they are cooked through, about 30 minutes. (The stew and dumpling can be cooled, covered, and refigerated and then reheated the next day.)
- Not Included in large Kitchen Box: Cooking OIl, Sea Salt, Pepper, Paprika
- Serving Size: 30