Semolina Egg White Dumplings
Whipped egg whites folded with semolina, poached directly in boiling broth until they float. A traditional way to add substance to clear vegetable soups.
Quick Summary
Egg whites are whipped to stiff peaks, folded with semolina, and spooned into boiling broth to poach. Ready in under 15 minutes, these light dumplings add texture and protein to clear soups without adding fat.
Historical recipe
Modernised adaptation of an early 20th‑century source. Not independently kitchen-tested by Attic Recipes. Quantities, temperatures, and food safety guidance have been updated for a contemporary kitchen — results may vary and errors may exist. Nutritional values, where provided, are estimates only and have not been laboratory tested. Always follow current food safety guidelines for your region. If you have a health condition, allergy, or dietary requirement, consult a qualified professional before preparing this recipe.
Use of this recipe is entirely at your own risk and subject to our Terms of Service and Privacy Policy. Attic Recipes accepts no liability for any adverse outcome.
- Eggs
- Gluten
- 1
Whip the egg whites to stiff, glossy peaks.
Tip The whites should hold a firm peak when the whisk is lifted — this structure is what keeps the dumplings light once they hit the broth. - 2
Gradually fold in the semolina, a little at a time, keeping as much air in the mixture as possible.
- 3
Fold in the salt.
- 4
Strain your soup or broth and bring it to a full rolling boil.
- 5
Using a small teaspoon, scoop portions of the egg white mixture directly into the boiling broth.
Tip Dip the spoon into the hot broth between each scoop — this helps the mixture release cleanly instead of sticking to the spoon. - 6
Poach for about 4 minutes, until the dumplings rise and float to the surface and feel set rather than wet at the center.
Tip Floating is the clearest doneness signal for this style of dumpling — they sink while raw and rise once the egg white has cooked through. - 7
Serve the soup immediately with the dumplings still in the broth.
Nutrition Information per 1 serving (about 5 dumplings, approx 65g)
Nutritional values are approximate estimates and may vary based on specific ingredients used, preparation methods, and portion sizes.
Serving Suggestions
Spoon into any clear vegetable soup just before serving — sorrel, spinach, or Swiss chard soups are the traditional pairing. Works particularly well stirred into a cheese and spinach soup, where the dumplings add texture without competing with the cheese.
About This Recipe
These small poached dumplings are built from nothing more than whipped egg whites and semolina — no flour, no fat, no binder beyond the structure the whites provide on their own. Dropped by the spoonful into boiling broth, they cook in minutes and rise to the surface when done, adding body and a light, almost cloud-like texture to a clear soup.
The technique traces back to home kitchens of the early 20th century, where it was used specifically to give substance to simple vegetable-based soups without weighing them down with fat or flour. It’s a good example of how much texture a kitchen could get from very few ingredients.
Why It Works
Whipped egg whites trap air; folding in semolina gives that airy structure something to hold onto without deflating it. Once the mixture hits boiling broth, the egg proteins set almost immediately on contact, locking the shape in place while the semolina finishes hydrating and firming the center. The float test works because a raw dumpling is denser than the broth — it only rises once the interior has cooked through and expanded slightly, which is a more reliable doneness check than timing alone.
Modern Kitchen Tips
Make sure your bowl and whisk are completely grease-free — any trace of fat will stop the whites from whipping to full volume. Fold the semolina in gently and in stages rather than all at once, so you lose as little air as possible. If the dumplings are sticking to your spoon, dip it in the hot broth between scoops rather than in cold water — cold water can shock the outside of the mixture before it even reaches the pot.
A classic of early 20th century home cooking, preserved and adapted for the modern kitchen.
The Story Behind This Recipe
Historical Context
Early 20th century recipes for this style of dumpling relied on whipped egg whites alone for structure, with no fat and no added liquid beyond what the whites provided. Home cooks of the period used them specifically in clear vegetable soups — most often sorrel, spinach, or a wild foraged leafy green gathered rather than grown, similar in use to garden sorrel but a distinct plant. That foraged green has largely fallen out of home use, so spinach and Swiss chard soups are the more accessible modern base.
Modern Kitchen Adaptation
The original gave no salt quantity, no cook time, and no yield — all three are estimated here based on standard practice for whipped egg white dumplings of this size: ¼ tsp salt for 2 whites, roughly 4 minutes to poach, yielding about 15–20 small dumplings (4 servings as a soup addition). No other substitution was needed — the technique is naturally free of fat and uses only egg whites, so cholesterol per serving is 0mg.
This recipe is an independent modern adaptation developed from historical sources in the public domain. It is provided for informational and educational purposes only and does not constitute professional dietary, nutritional, or medical advice. Food preparation involves inherent risks. The reader assumes full responsibility for safe food handling, ingredient sourcing, and adherence to current local food safety guidelines. The site operator accepts no liability for outcomes resulting from the preparation or consumption of this recipe.
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