Semolina Dumplings Viennese Style

For the Viennese-style semolina dumplings, preheat butter, stir with yolks until foamy, salt and season with a little nutmeg.

Beat the egg whites until stiff, stir into the mixture with the semolina and flour and leave to rest in the refrigerator for half an hour.

Form dumplings with two tablespoons.

Cook the semolina dumplings Viennese style in lightly boiling salted water for 8-10 minutes.

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