Semolina Dumpling with Plum Roaster

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These semolina dumplings are fluffy, soft and sooo delicious! We love these dumplings. Can be served after a soup for lunch, or as dessert in the evening.

With the “side dish” compote, roaster or fruit sauce, you can create a great variety. Also very tatsty with a plum-roaster – as here – an apple-compote, apple-sauce, elder roaster or strawberry sauce.

These semolina dumplings are really easy to prepare and can also be prepared in advance, ideal if you eat them as a dessert. All you have to do before serving is, put the dumplings in boiling water and roll them into the breadcrumbs.

You absolutely have to try them. They are soo yummy!!!!

More sweet dumpling recipes:
Strawberry Dumplings
Apricot dumplings

Sweet Semolina Dumplings
Semolina Dumplings
  • 500 ml milk
  • 120 g butter
  • a pinch of salt
  • 130 g semolina
  • 50 g sugar
  • 2 eggs
  • 50 g butter
  • 100 g breadcrumbs
  • 2 tbsp sugar
  • optional cinnamon powder
  1. Bring in a pot, milk, butter and salt to boil.

  2. Mix semolina and sugar with a whisk.

  3. Stir until the semolina mixture doesn't stick to the pot anymore.

  4. Remove from heat and stir in the eggs one by one.

  5. Leave to cool for minimum half an hour. (or longer)

  1. Melt butter in a pan.

  2. Add breadcrumbs, sugar and roast to golden brown, while stiring.

When the semolina mixture is cold
  1. Form small dumplings.

Before serving
  1. Put dumplings in boiling salted water and leave to simmer for about 10 minutes. Dumplings are ready when they come to the top and float.

  2. Lift dumplings out of the water with a sieve ladle and roll in the breadcrumbs.


Serve the Semolina Dumplings with Plum Roaster, Elder Roaster, Strawberry Sauce, Apple Compote or Apple Sauce.

Austrian Stewed Plums (Plum Roaster)
  • 1 kg plums
  • 125 ml water
  • 1 shot of redwine
  • juice of a lemon
  • 4 pieces of cloves
  • 1 cinnamon bark
  1. Cut the plums in half and remove the pit.

  2. Put cinnamon and cloves in a spicebag

  3. put water, sugar, redwine, lemon juice and the spicebag in a pot and bring to boil.

  4. Add the plums and boil for some minutes until soft.

  5. Remove the spice bag.

  6. Fill the hot stewed plums in the prepared jars and close them immediately.

  7. Let the jars cool completely.


Please note: Jars have to be very clean. I place the jars and lids in the sink and pour boiling water over. Fill plums in hot jars and close.
When a lid has “retracted”, the plums will keep well until, at least a year. Store in a cool and dark place. (e.g. in the Basement)

Enjoy cooking!
Maggi & Family

Please do not hesitate to share your ideas with me!
Suggestions and critics are welcome.
Instagram: use #sweetandspicyde or, so I can see your creations.
Thank you!

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