Semolina Dumplings

Combine the milk, salt and 2 tablespoons butter in a saucepan. Season with nutmeg and then bring to a boil. Whisk in the semolina then remove from the heat, cover and let stand for about 15 minutes.

Separate the eggs. Stir the egg yolks and sour cream into the cooled semolina. Whip the egg whites until stiff and fold in.

Cut the phyllo dough into 2 (20 x 30 cm) (approximately 8 x 12 inches) rectangles. Melt 1-2 tablespoons butter and spread over the phyllo. Spread the semolina mixture over the dough, leaving a thin border, roll up from the long side and press the edges together.

Arrange 2 pieces of plastic wrap on a clean work surface, brush with melted butter and then use to wrap up the phyllo dough parcels. Wrap in foil and secure the ends tightly.

Place in a large pot of boiling water and cook for about 20 minutes just below the boiling point. Remove from the water and let cool.