Regional specialties from GermanyRegional specialties from HamburgRegional specialties from Mecklenburg-Western PomeraniaRegional specialties from Schleswig-HolsteinTypically German: side dish

North German semolina dumplings

Semolina dumplings are a side dish that is very easy to make and satisfies quickly. It is typically used as a soup ingredient. E.g. in fruit soups like the North German Bickbeersuppe (blueberry soup), in a Fliederbeersuppe (elderberry soup) or a North German buttermilk soup.


However, these semolina dumplings are also very well suited for vegetable or meat broths.

Semolina dumplings

Recipe semolina dumplings

A simple side dish.
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Course: side dish
Cuisine: Northern Germany
Keyword: neutral
Difficulty: Beginner
Total Time: 35 minutes
Servings: 4

Ingredients & Shopping list

  • 60 g semolina (alternatively spelt semolina. Take a little more of it. A tip from Brigitte.)
  • 250 ml water
  • 2 tbsp butter
  • 2 eggs
  • salt


  • Add the butter to the water and bring to the boil. Over medium heat, stir in semolina until smooth.
  • Remove the pot from the heat and let cool until the mixture is only moderately warm. Stir in the two eggs.
  • Form elongated dumplings from the dough.
  • Bring a pot of salted water to a boil. Add the dumplings and cook until they float on the surface of the water. Remove the dumplings and allow to drain briefly.

Tips & Hints

The semolina dumplings go well with lilac berry soup or bickberry soup.

Goes with it

Recipe Hamburg Bickberry Soup – elderberry soup
This elderberry soup can be eaten hot or cold. 
Open recipe
Hamburger Bickbeer Soup
Recipe Frisian buttermilk soup
Open recipe
Nordfriesische Buttermilchsuppe


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