Semolina Dumplings

2015-10-01 13:34:45

Ingredients

-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

Instructions

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.)

Notes

By Amelia Saltsman

Adapted from The Seasonal Jewish Kitchen

/Narrative Food https://blog.narrativefood.com/