Here’s a detailed Cream of Wheat Dumpling Soup recipe—a comforting, soft dumpling soup commonly made in South Asian homes. The dumplings are made from semolina (often called Cream of Wheat), giving them a light, fluffy texture.

I’ll also note: Cream of Wheat is basically fine-grain semolina (sooji/rava), which is what you’ll use here.

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🍲 Cream of Wheat Dumpling Soup (Soft Semolina Dumpling Curry Soup)

🧾 Ingredients

For dumplings:

• 1 cup Cream of Wheat (fine sooji/rava)
• 1 cup yogurt (plain, unsweetened)
• 1 egg (optional, but helps softness)
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp red chili flakes (optional)
• ½ tsp baking soda (for fluffiness)
• 2–3 tbsp water (if needed to adjust batter)

For soup base:

• 2 tbsp oil or ghee
• 1 medium onion (finely chopped)
• 2 tomatoes (chopped or blended)
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• ½ tsp turmeric
• 1 tsp red chili powder (adjust to taste)
• 1 tsp coriander powder
• Salt to taste
• 4–5 cups water or light chicken/vegetable stock

Optional add-ins:

• Cooked chicken pieces
• Boiled chickpeas
• Spinach or coriander leaves
• Green chilies (whole or chopped)
• Lemon juice for finishing

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👩‍🍳 Step 1: Make the dumpling batter

1. In a bowl, mix yogurt and egg.
2. Add semolina (Cream of Wheat), salt, pepper, and spices.
3. Mix well into a thick, smooth batter.
4. Let it rest for 15–20 minutes so the semolina absorbs moisture.
5. Add baking soda right before cooking and gently mix.

👉 The batter should be thick but spoonable—not runny.

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🍳 Step 2: Cook the soup base

1. Heat oil in a pot.
2. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté until golden.
4. Stir in ginger-garlic paste and cook 1–2 minutes.
5. Add tomatoes and cook until soft and oil separates.
6. Add turmeric, chili powder, coriander powder, and salt.
7. Pour in water or stock and bring to a gentle boil.

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🥄 Step 3: Add dumplings

There are two common methods:

Method A: Spoon method (easiest)

• Drop spoonfuls of batter directly into simmering soup.
• Cover and cook on low heat for 10–15 minutes.

Method B: Steam dumplings first (softer texture)

• Steam small spoonfuls for 8–10 minutes first.
• Then add them into the soup.

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🔥 Step 4: Simmer

• Let soup simmer for 10–15 minutes after adding dumplings.
• Dumplings will puff up and become soft and spongy.
• Stir very gently so they don’t break.

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🌿 Final touches

• Add chopped coriander leaves.
• Squeeze fresh lemon juice for brightness.
• Optional: drizzle a little ghee on top for aroma.

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🍽️ Serving suggestions

Serve hot with:

• Plain rice
• Roti or naan
• Or just as a light, comforting soup meal

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💡 Tips for best results

• Don’t overmix batter after adding baking soda.
• Keep heat medium-low when cooking dumplings.
• If soup becomes too thick, add more hot water.
• For richer taste, use chicken stock instead of water.

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If you want, I can also give:

• Chicken version (more traditional desi style)
• Restaurant-style thicker gravy version
• Or a quicker 20-minute shortcut recipe