Semolina Dumplings / Grießnockerln

I didn't really get this recipe. You need to mix a semolina with an egg and a little butter and then let it well for 30 min - but in what? The butter and egg hardly provide enough liquid for it to well. Next, you are instructed to shape the dumplings using two tablespoons - which would probably give you no more than three dumplings. I made smaller ones with two teaspoons instead, and I don't think they were fully cooked after 20 min.

Another issue I had with this recipe was that it instructs you to first make a test dumpling before making the rest. Well, that's interesting, but how do I know the dumpling passed the test, and what do I do if it didn't? Nope, no answers to that.

In the end, however, it was surprisingly delicious. Take care to either use plenty of salt in the broth or in the dumplings (but preferably not both).