Clear Hungarian soups often have homemade dumplings or pasta added. Semolina dumplings are one of the more common soup accompaniments. In The Gourmet’s Cookbook Elek Magyar offers two ways to make them.
Ingredients:
2 eggs
8 tablespoons semolina
Method:
“Whip the egg whites stiffly and fold in the egg yolks and semolina,” writes Magyar. “This soft mixture should be used immediately, spooned into the boiling soup or boiling salted water, and cooked for 10 minutes. If cooked separately in boiling water, drain and add to the soup.”
