Semolina Dumpling Soup Recipes
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.
Provided by gemini08
Categories Stocks
Time 40m
Yield 18 dumplings, 6 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 191.9, Fat 9.6, SaturatedFat 5.4, Cholesterol 82.3, Sodium 117.3, Carbohydrate 20.4, Fiber 1.1, Sugar 0.1, Protein 5.7
SEMOLINA DUMPLING SOUP
This Soup is easy to make, my kids love it. Take any broth or soup, as long as the dumplings swim in liquid.
Provided by Bea9822
Categories Grains
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter, add semolina, egg and seasonings.
- Let rest for 15 minutes.
- Bring stock to a boil, reduce heat to medium.
- Roll the dough in small balls and drop them into the stock.
- The dumplings will sink to the bottom of the pot, to make them resurface, just stir carefully.
- Let simmer for 20 to 30 minutes.
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- Melted the butter and let it cool. Pour butter into medium bowl and whisk together with the egg for 2 -3 minutes or until bubbles begin to form. Add semolina flour, salt, baking powder, freshly grated nutmeg and parsley, if using. Mix thoroughly and form into small dough ball with your mixing utensil. Let dough rest for 15 minutes.
- Bring well salted water to a boil in a large pot and reduce to medium. Form dough into small round balls or 3 edged oval shapes shown in post. Make all rather small but uniform in size as they will double in size as they cook. When water is at a high simmer, but NOT boiling, place shapes into the water with a slotted spoon. Let them cook for 5 minutes on medium. Dumplings will have risen to the top before the 5 minutes is over.
- Reduce the heat down to low and let the dumplings cook for at least another 15 minutes. Dumplings will sink back down as they grow. Take one out to test to see if it's cooked through (soft and no darker spots in the middle). If they are still firm, cook for an additional 5 minutes or until soft, but not mushy.
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