Dumplings made from wheat flour or semolina in oil
4 servings
30 minutes
Dumplings made from wheat flour or semolina are a traditional dish of Belarusian cuisine that combines simplicity of preparation and rich flavor. Their history is rooted in rural traditions where flour and eggs were accessible ingredients, and butter added richness to the taste. Soft, tender dumplings made by steaming the dough and then boiling have a pleasant texture and a rich creamy aroma. They pair perfectly with various sauces, meat or vegetable dishes and can also be a standalone treat. Drizzled with melted butter, the dumplings take on a golden hue and appetizing shine, turning into a cozy homemade delicacy. Their nutritional value makes them an excellent choice for a hearty lunch or dinner, while the classic recipe has maintained its popularity for centuries.
1
Boil 3 1/2 cups of water in a pot, add salt, put in a spoon of oil, then add semolina or flour and cook for 6-8 minutes, stirring continuously. Remove the cooked dough from the heat and, without letting it cool, beat in raw eggs one at a time, stirring each time.
- Salt: 0.5 teaspoon
- Butter: 4 tablespoons
- Wheat flour: 1 glass
- Chicken egg: 5 piece
2
Make dumplings from the prepared dough and drop them into boiling, slightly salted water for 5-7 minutes.
- Salt: 0.5 teaspoon
3
Remove the cooked dumplings from the water with a slotted spoon, place them in a sieve to drain, put them on a plate, drizzle with melted butter, and serve.
- Butter: 4 tablespoons