Put the semolina, the salt and the chives in a pot. Bring the water to a boil and heat the oil – but not so much that it smokes.
Mix the oil well in the semolina and then slowly add the boiling water, stirring constantly, until the whole has become a relatively solid paste. If you do not add all the water, you will get harder, more “crumbly” dumplings later.
Let the mixture cool and form it into 5-7 dumplings (depending on the desired size).
Cook the semolina dumplings in a pot of salted water for about 20 minutes until they float to the surface.