These came out differently than I expected. I didn't quite end up with distinct dumplings so much as a fluffy indistinguishable mass. The recipe said they would sink down when I dropped the dough by spoonfuls into the boiling water, but they just bobbed there like little sponges, falling apart like undercooked pancakes whenever I tried to flip them. The dough is made with milk, butter, semolina, salt, and egg yolks, folded together with softly-beaten egg whites. I think I might have beaten the egg whites too long because the dough was just too fluffy.
These ended up more like spoon bread, I think. The dominant flavor was definitely butter, and you won't hear me complain about that.