A Taste of Africa/Dorinda Hafner 2004

Semolina Dumplings
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
2-4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3-1/4 cups cold water salt 3-1/2 cups semolina flour



1 Pour the water into a medium heavy-based pan or cast-iron pot. Salt the water and bring it to a boil. Transfer half the boiling water to another pot and keep it at a low boil.
2 Add the semolina flour to the rest of the water in the pan. Stir vigorously with a wooden spoon, pressing against the inside of the pan to eliminate lumps as the dough cooks.
3 Keep adding small amounts of the reserved boiling water to make the dumpling soft and easier to knead. Continue to press the dough against the inside of the pan until it tastes less "gritty," softens, and cooks. Remove from the pan and form into balls the size of tennis balls.

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