Wednesday, 18 February 2009

Semolina Dumplings with Cheese

These usual dumplings are very tasty and something unexpected to give to people. The semolina needs preparing the night before, so you will need to plan a bit, but other than that it's a really simple recipe.


  • 150g coarse semolina

  • 300ml milk

  • 250ml water

  • 1 tsp salt

  • 1/2 tsp grated nutmeg

  • 1/2 tsp ground pepper

  • 50g grated Parmesan cheese

  • 2 eggs

  • 50g ricotta cheese

  • 50g Gorgonzola cheese


  1. Mix the water, milk, semolina, salt, pepper and nutmeg in a sauce pan and bring to the boil on a medium heat.

  2. Stir the semolina mixture constantly and simmer for about 4 minutes. It should be stiff enough for a spoon to stand up in it.

  3. Remove from the heat and stir in the Parmesan and the 2 eggs.

  4. Place in the fridge having covered the mixture with clingfilm.

  5. When you want to cook it, pre-heat the oven to 200 degrees.

  6. Grease and ovenproof dish and make the semolina dough in balls about 3 cm across and arrange them in rows in the dish.

  7. Dot ricotta cheese onto each of the semolina balls and place a cube of Gorgonzola on top.

  8. If you have any spare Parmesan cheese leftover then grate that over the top of the dumplings.

  9. Bake for 30 minutes, or until the cheese on top is a nice golden colour.

Serves 4.

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