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Semolina teardrop dumplings
Semolina teardrop dumplings
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Total Time:
45 minutes
Learn the easy and delightful Walser teardrop dumplings recipe passed down from Nonna Mercedes, reminiscent of Alpine gnocchi. Simple, quick, and budget-friendly, these tender dumplings can be paired with various delicious sauces.
Ingredients:
  • 3 large free-range eggs
  • 300 ml whole milk plus extra for loosening
  • 200 g Tipo 00 flour
  • 200 g fine semolina flour
  • 1 whole nutmeg for grating
Instructions:
  • Combine eggs and milk in a large bowl, whisk well. Gradually add Tipo 00 flour, then semolina flour, sea salt, pepper, and nutmeg scrapings. The batter should be thick but still pliable. Let it rest for 30 minutes. Fill a large pan with salted water and bring it to a fast boil. Use a metal colander with ½cm holes (rinsed under cold water) to pass the batter through. Adjust batter consistency with more milk if needed. Pour batter into the colander, let it fall through the holes into the water to form dumplings. Cook for 2-3 minutes until firm, then transfer to sauce. Repeat with remaining batter. Serve with Nonna Mercedes' fonduta or Roasted red onion & bacon.

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