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Poletto recipes semolina dumplings with strawberry sauce

Ravioli-Teigtaschen in Tomatensauce mit Fleischf├╝llung-Italienische Teigtaschen (April 2019).


Enjoy with your family the delicious recipe for semolina dumplings with strawberry sauce from Cornelia Poletto.

Semolina dumplings with strawberry sauce

Difficulty: medium

Preparation time: approx. 1 hour Cooling time: approx. 1 hour

Ingredients (for 6 servings):

For the dumplings: 1/2 vanilla pod, 1/2 l milk, 120 g butter,

3 tbsp sugar, 125 g durum wheat semolina, 2 eggs.

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For the strawberry sauce: 500 g strawberries, scraped out 1/2 vanilla pod,

about 2 tablespoons powdered sugar, 2 cl strawberry liqueur or Cointreau, 1 dash of lemon juice.

In addition: 4 tbsp sugar, approx. 5 tbsp breadcrumbs,

1 pinch of cinnamon, 1 organic lemon, 1 pinch of salt, 1 tbsp powdered sugar to order, some verbena or melissa leaves.

1 Slice the vanilla pod for the dumplings. Put in a saucepan with milk, butter and 3 tablespoons of sugar and bring to a boil. Remove the vanilla pod, stir in the semolina and burn (stir on low heat until a firm dough is formed, which separates from the bottom of the pot). Let cool down. Beat eggs one after the other and stir until smooth. Make about 12 dumplings (about 60 g each) from the dough. Cover with plastic wrap and leave to cool for approx. 1 hour.

2 Wash the fruits for the strawberry sauce and remove the flower bud. Puree 300 g of berries, vanilla pulp, powdered sugar and liqueur or Cointreau with the cutting stick. Season with lemon juice and powdered sugar. Dice remaining strawberries, mix with the puree and chill.

Add 3 tbsp sugar, breadcrumbs and a pinch of cinnamon. Boil a large, wide pot of water, citrus halves, a pinch of salt and the remaining 1 tbsp of sugar. Reduce the heat, put the dumplings in it. Cook on low heat for 12-15 minutes. Remove portion by portion with a skimmer and turn in the breading. Take out, arrange with the strawberry puree and the strawberry cubes on plates. If desired, dust the semolina dumplings with powdered sugar and arrange the dessert with some verbena or melissa leaves.

Per serving:
450 kcal, 9 g protein, 22 g fat, 46 g carbohydrates

You can download the recipe here:

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