Griessnockerl - Austrian Style Semolina Dumplings
"Another famous Soup Dumpling, found in every Gasthaus throughout Austria and Bavaria. Serve it in a bowl of home made chicken- or beef stock, sprinkle some chopped chives over and enjoy as first course."
photo by gemini08
- Ready In:
- 40mins
- Ingredients:
- 8
- Yields:
-
18 dumplings
- Serves:
- 6
ingredients
directions
- Beat the eggs and melted butter until foamy, stir in the semolina, season with salt, pepper and freshly grated nutmeg to taste. Mix well and let rest for 10 minutes.
- Form oval quenelles with the aid of 2 teaspoons, drop them into boiling water, don't overcrowd the pot, they will plump up.
- Cook for 10 - 15 minutes or until they rise to the surface.
- Remove from the heat, add one cup of cold water to the pot and let stand for another 10 minutes, by now they should have doubled in bulk.
- Drain and serve in broth, sprinkled with chives and grated nutmeg.
- Note: I always make one extra dumpling that can be cut open to check for doneness. If the sample dumpling is not soft inside, leave them a little longer. It should be soft but not mushy.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Great recipe, thank you. Unless you want to practice quenelle with 2 spoons for this and other recipes, wet your hands and roll those beauties into any shape you like. Make sure hands are wet so steady trickle on tap does it, roll in your palms and voila..., nice smooth quenelle every time. Sorry, some are afraid of quenelle as it is an artwork so just wet your hands and do it this way. Tried and tested on this recipe, no problem. It is sticky if dry hands!!! -
This recipe is excellent. A word of caution to the uninitiated: you must not put in more semolina flour than necessary and you must have your broth at a low boil before placing the quenelles inside. When preparing the quenelles, I recommend starting with only 3/4 cup of the semolina. Wait 7 minutes and then decide if the batter requires more. If you put too much semolina in with the egg and butter mixture, you will produce quenelles that do not expand and are hard as rocks. Trust me, less is better. If you can form a quenelle, do NOT add more semolina. Also, wait a full 10 minutes before making the griessnockerl. Make sure your broth is at a low boil. Too high a boil and your quenelles fall apart; no boil and the quenelles do not expand much. It took me four attempts to duplicate my grandmother's fluffy-quenelle-goodness, ha-ha. Trust me: (1) less is best and (2) keep the broth at a low boil. -
Wunderbar!!!! I have tried several recipes, looking for one that tastes like the kind my mom used to make (she was from Vienna and an excellent cook), this one by far is the best!! The TEXTURE is perfect, just like I remember. I find myself making this when I need some good comfort food, it reminds me of my mom and very good times in Austria with my grandparents. Thank you for posting this yummy PERFECT recipe and rekindling the good memories associated with it!
-
I grew up inMunich and been in the states for 25 years. I know what the Grießnockerl soup is supposed to taste like. I made it yesterday and absolutly loved it. This recipe is easy to make and you will enjoy the soup once it's done. Tastes just like my mom used to make. Danke für dieses Rezept.
-
These were easy and turned out perfect. This will be my go to recipe for dumplings.
see 2 more reviews
RECIPE SUBMITTED BY
<p>I am originally from Austria, live in Florida since 1977. I love cooking and like to relax by reading cookbooks. <br />I am also a member of a cooking site in Austria and have posted many American and International dishes there. <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /><img src=http://i23.photobucket.com/albums/b399/susied214/buddies.jpg alt= /></p>
