Crumb Semolina Dumpling

For the semolina dumplings, heat the butter and sauté the finely chopped shallot until translucent. Add the semolina, sweat it as well and pour hot milk over it. Boil everything down to a porridge. Season with salt and nutmeg. Beat in eggs and finally add chopped parsley and Miede pain.

The mass should be nice and compact (correct with milk or breadcrumbs if necessary). Form small mini dumplings from the mixture with moistened hands and boil in salted water until tender. Lift out, drain and, depending on further use, possibly toss the breadcrumbs in hot butter crumbs.

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