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.
Ingredients
Scaled from 18 servings
- 2 eggs
- ¼ cup butter or 1/4 cup margarine, melted
- 1 cup semolina (farina can be substituted)
- 1 pinch of freshly grated nutmeg
- 1 pinch salt
- fresh ground pepper
- soup stock
- chopped chives (to garnish)
Instructions
-
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
Per serving
| Calories | 191.9 |
|---|---|
| Fat | 9.6 |
| Saturated fat | 5.4 |
| Cholesterol | 82.3 |
| Sodium | 117.3 |
| Carbohydrates | 20.4 |
| Fiber | 1.1 |
| Sugar | 0.1 |
| Protein | 5.7 |