Wednesday, February 24, 2010

Spoon-dropped semolina dumplings

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.

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