Semolina dumplings are quick and easy to prepare. In Austria they are often served with roasts or goulash. For the semolina dumplings hard wheat semolina is best suited. Pour the milk into a saucepan and add the butter. Add a pinch of salt and bring the milk to the boil while stirring. First stir only 100 g hard wheat semolina into the milk and burn at low temperature. This means that the semolina is stirred until a whitish coating forms on the bottom of the pot and the semolina separates from the pot as a dumpling. First stir an egg into the semolina dumplings. Only when the egg has completely combined with the semolina dumpling, stir in the second egg and season with a little nutmeg. Stir in the remaining semolina and let the semolina dumplings cool down. Meanwhile boil up plenty of salt water in a pot. Form 6 small semolina dumplings from the semolina with slightly moistened hands. Reduce the temperature to a low level, place the semolina dumplings in the water and cook for about 10 minutes.