Semolina dumplings in a frying pan

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients according to the list. Let's start with cooking thick semolina porridge. Porridge can be cooked with milk alone, so that the dish turns out to be more nutritious and with a rich creamy taste. To prepare a less high-calorie dish, milk can be used with the addition of water. Pour milk into a metal bowl, put it on fire.

2. Step 2:

   

   Add sugar and salt, bring to a boil and pour the semolina in a thin stream, stirring the mixture with a spoon at the same time so that the semolina does not gather into lumps. Let the porridge "clap" (popping bubbles will begin to form on the surface, turn off the fire. Add butter to the porridge. Let the porridge cool down a little, put it in a deep bowl.

3. Step 3:

   

   In a separate bowl, whisk the chicken egg with a whisk until a homogeneous mixture is obtained, without clots of egg white.

4. Step 4:

   

   Pour the egg mixture into a bowl with semolina porridge. The porridge should not be hot, otherwise the chicken egg may curdle. The egg is needed so that the mannikin does not start to fall apart when frying in a frying pan.

6. Step 5:

   

   Thoroughly mix the thick semolina mass with the egg. And let it cool completely and become very thick and dense.

7. Step 6:

   

   Pour wheat flour, semolina or breadcrumbs on a plate. With our hands soaked in cold water, we form small pancakes from the semolina mass, roll them in breadcrumbs. I made one batch of mannikin with flour, the second with semolina. In the first case, the mannik turned out to be softer and more tender, and in the second – it kept its shape better, the crust turned out to be more dense and dry in taste.

8. Step 7:

   

   Pour vegetable oil into the pan, heat it well. Fry the mannikin in a frying pan on both sides until browned, five minutes on each side is enough. Then cover the pan with a lid and keep the mannikin in the pan for another 5 minutes so that it is well baked inside. This must be done because of the content of raw chicken eggs in the composition, it should grip well.

9. Step 8:

   

   Remove the mannikin from the pan, if it seems that it turned out to be too oily, it can be put on paper napkins so that the paper absorbs excess fat. We serve the mannikin to the table with sour cream, condensed milk or jam. Some housewives make a filling of marmalade candies in such a mannikin, instead of sweets, I think it is quite possible to use dried fruits, berries or nuts. Bon appetit!