In a bowl, whisk together butter and about 1/3 of your semolina. Beat in the eggs along with the seasonings, then stir in the rest of the semolina. Beat for about a minute, to make the batter fluffier, then cover the bowl with foil or a lid and place in the refrigerator for 20-30 minutes. This allows semolina to plump up and butter to set.
To cook the dumplings, bring a large pot of water to a boil. Form dumplings with two spoons, by taking a tablespoon of batter with one spoon and then sliding it off with the other, forming a little dumpling. (Your batter should be thick and it should hold its form, but you don’t want it do be rock solid. Add more semolina if dumplings aren’t forming right.)
Drop dumplings into boiling water and cook them for about 15 minutes. As they cook, they plump up and become more pale in color. (To test if they are done, take one out first, cut it in half, it should be cooked through on the inside and not dry.)
Serve: ladle soup into bowls, add dumplings, top with a drizzle of cream (optional), a sprinkle of parsley and pepper. Store leftover soup in an airtight container in the refrigerator and eat within 2 days.