Best Italian Orange Cinnamon Semolina Dumplings Recipes

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ITALIAN ORANGE-CINNAMON SEMOLINA DUMPLINGS



Italian Orange-Cinnamon Semolina Dumplings image

These dumplings are great as a dessert or with breakfast. Not for the health conscious. Orange blossom water can be replaced by orange essence, but the result is slightly less. Adapted from a recipe by Brigitte Hafner

Provided by Is This Really Nece

Categories     Breakfast

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 1/4 cups milk
1/2 cup semolina
1/2 cup sugar
2 egg yolks
2 tablespoons butter
1 teaspoon orange blossom water
4 tablespoons light olive oil
4 tablespoons butter
flour (for dusting)
1 egg
1/2 cup breadcrumbs
6 tablespoons cinnamon sugar

Steps:

  • Bring the milk to the boil over low heat.
  • Add semolina while whisking.
  • Heat while stirring until cooked (you should have a pudding-like mass that doesn't stick to the pan).
  • Stir in sugar, egg yolks, 2 tbsp butter (the mass should now become fluid again).
  • Add orange blossom water to taste (be careful, this can easily overpower other tastes).
  • Spread on a greased tray (about 1 inch thick), allow to cool to room temperature.
  • Cover and refrigerate until firm.
  • Beat egg.
  • Heat olive oil and butter over medium-low heat.
  • Form semolina mixture into small balls, coat in flour, then egg, then breadcrumbs.
  • Cook in oil/butter mixture until golden brown.
  • Serve warm, sprinkled with cinnamon sugar.

Nutrition Facts : Calories 701.3, Fat 40, SaturatedFat 17.2, Cholesterol 212.3, Sodium 310.4, Carbohydrate 75.6, Fiber 1.4, Sugar 44.9, Protein 11.9

GRIESSNOCKERL - AUSTRIAN STYLE SEMOLINA DUMPLINGS



Griessnockerl - Austrian Style Semolina Dumplings image

Another famous Soup Dumpling, found in every Gasthaus throughout Austria and Bavaria. Serve it in a bowl of home made chicken- or beef stock, sprinkle some chopped chives over and enjoy as first course.

Provided by gemini08

Categories     Stocks

Time 40m

Yield 18 dumplings, 6 serving(s)

Number Of Ingredients 8

2 eggs
1/4 cup butter or 1/4 cup margarine, melted
1 cup semolina (farina can be substituted)
1 pinch of freshly grated nutmeg
1 pinch salt
fresh ground pepper
soup stock
chopped chives (to garnish)

Steps:

  • Beat the eggs and melted butter until foamy, stir in the semolina, season with salt, pepper and freshly grated nutmeg to taste. Mix well and let rest for 10 minutes.
  • Form oval quenelles with the aid of 2 teaspoons, drop them into boiling water, don't overcrowd the pot, they will plump up.
  • Cook for 10 - 15 minutes or until they rise to the surface.
  • Remove from the heat, add one cup of cold water to the pot and let stand for another 10 minutes, by now they should have doubled in bulk.
  • Drain and serve in broth, sprinkled with chives and grated nutmeg.
  • Note: I always make one extra dumpling that can be cut open to check for doneness. If the sample dumpling is not soft inside, leave them a little longer. It should be soft but not mushy.

Nutrition Facts : Calories 191.9, Fat 9.6, SaturatedFat 5.4, Cholesterol 82.3, Sodium 117.3, Carbohydrate 20.4, Fiber 1.1, Sugar 0.1, Protein 5.7

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