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A seagrass mat lies on a white wooden base. In the foreground is a light gray bowl with two semolina balls with roasted hazelnuts. Half under the bowl is a patterned napkin. Behind it on the right is a white demitasse cup with a saucer and a silver spoon, filled with coffee. In the background is a light gray plate with more Semolina dumplings with roasted hazelnuts. A few hazelnuts are scattered around the place setting.

These little semolina dumplings like to swim in soups with lots of flavor – but not enough filling carbohydrates. You can add them to any soup, savory or sweet. In this recipe, the dumplings are slightly sweetened and have a layer of roasted hazelnuts, which is super tasty and gives the soft dumplings a satisfying bite. You can also eat them solo as little dessert snacks!

Ingredients for making Semolina Dumplings:

Bowls of semolina, potato starch, cane sugar, vegan butter and whole hazelnuts are placed on a round seaweed mat. There is also a jug of oat milk. In the foreground lies a wooden spoon with vanilla sugar and some hazelnut pieces are scattered around. The seaweed mat lies on a white wooden base.

Semolina
Oat milk
Sugar
Potato starch
Vanilla sugar
Vegan butter substitute
Hazelnuts

How to make Semolina Dumplings with Roasted Hazelnuts:

First, pour the oat milk into a saucepan and add the sugar and vanilla sugar. Bring the milk to a boil while stirring, then add the semolina. Continue stirring until the mixture thickens and begins to separate at the sides of the pan. Now, add the knob of vegan butter substitute and stir until it has completely dissolved. Finally, add the potato starch, stir it in evenly. It thickens the mixture so that we can form dumplings once it has cooled.

A hand pours oat milk from a glass jug into a stainless steel pot standing on a seaweed mat.

A hand pours semolina into a stainless steel pot of warm oat milk. The pot stands on a seaweed mat. In the background is a white wooden base.

Once the temperature is comfortable for your hands, take a heaped teaspoon of the mixture on the palm of your hand and roll the semolina dumplings. If it gets too sticky, you can moisten the palm of your hand a little with cold water. I prefer to make the semolina dumplings smaller so that they are a mouthful and fit on the tablespoon together with the soup; you can, of course, also make them bigger.

On a seaweed mat there are a white plate and a square shallow bowl. There are chopped roasted hazelnuts in the bowl and semolina dumplings on the plate. In the background is a pot. One hand holds a semolina dumpling in the foreground.

Roasted Hazelnut Layer:

First, we roast the whole hazelnuts in a pan to loosen the skin. After that, put all the nuts in a kitchen towel and rub them together. Most of the skin will stick to the towel. Now, place the nuts on a chopping board and chop them into small pieces (You can also buy ready-chopped nuts if you want to make this quicker – but fresh roasted are more delicious).

Whole roasted hazelnuts lie on a patterned wooden board.

One hand holds a large knife that chops up roasted hazelnuts. The nuts lie on a patterned wooden board.

Next, put all the nuts back into the pan, roast them again, and then sprinkle the 1.5 tsp sugar over them for a light caramelization. Now, we take our semolina balls and roll them through the hazelnuts, then roll the layer of nuts between the palms of our hands, so they stick nicely to the dumplings.

On a round seaweed mat there are a white plate and a square shallow bowl. There are chopped roasted hazelnuts in the bowl and three semolina dumplings on the plate. Behind the mat is a stainless steel pot of semolina porridge. Next to it, is a glass of water with a long spoon. Two hands roll a ball out of the porridge. The seaweed mat lies on a white wooden base.

On a round seaweed mat there are a white plate and a square shallow bowl. There are chopped roasted hazelnuts in the bowl and semolina dumplings on the plate. One hand holds a semolina dumpling and adds it to the chopped hazelnuts. The seaweed mat lies on a white wooden base.

Serving Suggestions:

The sweet semolina dumplings are delicious in fruity soups, like this rose hip soup!

I hope you enjoyed this Semolina dumplings with roasted hazelnuts recipe. Let me know what you think in the comments below!

Some Recipe Suggestions:

Semolina Dumplings (with roasted hazelnuts)

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Print Recipe

These little semolina dumplings can be added to a soup, savory or sweet. In this recipe, the dumplings are slightly sweetened and have a layer of roasted hazelnuts, which is super tasty and gives the soft dumplings a satisfying bite. You can also eat them solo as little dessert snacks!

Total Time: 35
Yield: 4 servings 1x

Instructions

Pour the oat milk into a saucepan and add the sugar and vanilla sugar.
Bring the milk to a boil while stirring, then add the semolina. Continue stirring until the mixture thickens and begins to separate at the sides of the pan.
Add the knob of vegan butter substitute and stir until it has completely dissolved.
Add the potato starch, stir it in evenly.

Once the temperature is comfortable for your hands, take a heaped teaspoon of the mixture on the palm of your hand and roll the semolina dumplings. If it gets too sticky, moisten the palm of your hand a little with cold water.

Roasted Hazelnut Layer:

Roast the whole hazelnuts in a pan to loosen the skin. Put all the nuts in a kitchen towel and rub them together, most of the skin will stick to the towel.
Place the nuts on a chopping board and chop them into small pieces (You can also buy ready-chopped nuts if you want to make this quicker – but fresh roasted are more delicious).
Put all the nuts back into the pan, roast them again, and sprinkle the 1.5 tsp sugar over them for a light caramelization.

Now, we take our semolina balls and roll them through the hazelnuts, then roll the layer of nuts between the palms of our hands, so they stick nicely to the dumplings.

Notes

The sweet semolina dumplings are delicious in fruity soups.

Author: Tanja
Prep Time: 20
Cook Time: 15
Category: Dessert
Method: Cooking
Cuisine: International
Diet: Vegan

Semolina Dumplings (with Roasted Hazelnuts)

Ingredients for making Semolina Dumplings: