Ingredients
5 tablespoons semolina flour
1/4 teaspoon garlic powder
1/4 teaspoon Italian seasoning
1 egg
1 tablespoon olive oil
1 pinch salt
Method
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Durum wheat semolina — fresh pasta, bread, pizza dusting
Italian pasta organized by shape — which sauce belongs with which pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dumpling kit — multiple sizes, press, mold, dough cutter
Quick dumpling folding — consistent shape, perfect seal
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Durum wheat semolina — fresh pasta, bread, pizza dusting
Italian pasta organized by shape — which sauce belongs with which pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dumpling kit — multiple sizes, press, mold, dough cutter
Quick dumpling folding — consistent shape, perfect seal
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Bring a large pot of lightly salted water to a boil over high heat. Stir together the semolina flour, garlic powder, and Italian seasoning in a small bowl; set aside. Whisk together the egg, olive oil, and salt in a larger bowl until smooth. Slowly whisk in the semolina until a soft dough has formed. Drop the dumpling dough by the teaspoonful into the boiling water. Boil until the dumplings float to the surface and have grown in size, about 4 minutes. Remove with a slotted spoon and serve immediately.