Austrian Beef Broth with Soft Semolina Dumplings

What you need

• 80 g (3 oz) butter, softened
• 2 large eggs, at room temperature, lightly beaten
• 130 g (3/4 cup) wheat semolina, fine-to-medium
• salt, a pinch for the dough, plus plenty for the cooking water, to taste
• 1 pinch ground nutmeg, freshly grated
• 1 tbsp fresh parsley, finely chopped
• 1.2 l (5 cups) beef broth
• 2 tbsp fresh chives, snipped

Method

Restated from the original video

1. 1

   Beat the butter until creamy and pale, about 1 min.

2. 2

   Beat in half the eggs, then sprinkle in half the semolina while beating.

3. 3

   Add the rest of the eggs and semolina, then the salt, nutmeg and parsley. Mix until the dough is soft and creamy.

4. 4

   Chill the dough for 15-30 min so the semolina swells and the dough firms up.

5. 5

   Bring a wide pot of generously salted water to a boil, then lower the heat until the water barely trembles. The pot must be wide enough for the dumplings to double in size without crowding.

6. 6

   Dip two tablespoons in hot water. Shape the dough into 12 oval dumplings by passing it between the spoons, and slide each into the water.

7. 7

   Simmer very gently for 5 min. Lower the heat to the minimum, so the water stops bubbling, and leave the dumplings for 12-15 min more.

8. 8

   Cut one open. It should be fluffy all the way through, with no hard, grainy core. If it is, leave the rest for a few more minutes.

9. 9

   While the dumplings finish, bring the broth to a simmer.

10. 10

    Lift the dumplings with a slotted spoon into warm bowls, 3 per bowl. Ladle the hot broth over and sprinkle with chives.

Imported from tasteoftravel.at. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.