I'm trying to figure out how to improve my farina dumplings. Basically, I combine a couple eggs, farina and Parmesan cheese to make a kind of batter. The first 2 times I made them, I extruded the batter from a potato ricer into simmering chicken soup, like spaetzle. It worked brilliantly.
Then the third attempt; not good. The batter just compressed in the potato ricer and the liquid oozed out the sides. No extruding to speak of.
So, I attempted to make dumplings with the batter by dropping small quinelles into the chicken broth. They fall apart almost completely, making my soup into gruel.
I've tried adding some melted butter, even baking soda, but I just can't get it right.
Has anyone had success at making farina dumplings or "spaetzle" without it falling apart in the soup?