A comforting and flavorful Austrian dish featuring semolina dumplings served in a warm broth.
Whisk the eggs and melted butter in a bowl until light and frothy.
Ensure the butter is not too hot to avoid cooking the eggs.
Gradually mix in the semolina, salt, pepper, and nutmeg until a smooth batter forms. Let it rest for 10 minutes.
Resting allows the semolina to absorb moisture, making the dumplings tender.
Using two teaspoons, shape the batter into small oval dumplings.
Dip the spoons in water to prevent sticking.
Bring a pot of water to a gentle boil and carefully drop in the dumplings. Cook for 10-15 minutes until they float to the surface.
Avoid overcrowding the pot to ensure even cooking.
Remove the pot from heat, add a cup of cold water, and let the dumplings sit for another 10 minutes.
This step ensures the dumplings are fully cooked and fluffy.
Heat the broth in a separate pot and serve the dumplings in the warm broth, garnished with fresh chives.
Use a ladle to gently transfer the dumplings to avoid breaking them.
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