Griessnockerl - Austrian Style Semolina Dumplings Recipe - Food.com (2024)

7

Submitted by gemini08

"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."

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Ready In:
40mins

Ingredients:
8
Yields:

18 dumplings

Serves:
6

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ingredients

  • 2 eggs
  • 14 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)

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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

Griessnockerl - Austrian Style Semolina Dumplings Recipe - Food.com (5)

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Reviews

  1. 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!!!

    Sascha B.

  2. 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.

    Britt V.

  3. 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!

    ZenDeb

  4. 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.

    S S.2550

  5. These were easy and turned out perfect. This will be my go to recipe for dumplings.

    Gerrygirl

see 2 more reviews

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RECIPE SUBMITTED BY

gemini08

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<p>I am originally from Austria, live in Florida since 1977. I love cooking and&nbsp;like to relax by reading cookbooks.&nbsp;<br />I am also a member of a cooking site in Austria and have posted many American and International dishes there.&nbsp;&nbsp;<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>

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Griessnockerl - Austrian Style Semolina Dumplings Recipe  - Food.com (2024)

FAQs

What are Austrian dumplings made of? ›

MAIN INGREDIENTS

The dumplings are typically made with boiled and mashed potatoes, flour, egg yolks, ground semolina wheat, butter, and salt. Some versions call for coating the boiled and stuffed dumplings with buttered breadcrumbs before frying them.

What to cook with dumplings? ›

The best side dishes to serve with Asian dumplings (East Asia) are ramen, tomato and egg stir fry, fried greens, chilli miso steamed aubergine, pork belly fried rice, cucumber salad (Oi Muchim), tahini miso noodles, and claypot tofu.

What are the 3 components of dumplings? ›

What are dumplings made of? The dumpling dough is made of three main ingredients: flour, water and salt. But which flour you use depends on which dumpling you want to make.

What are Italian dumplings made with semolina or potato called? ›

What is gnocchi? An Italian dumpling made with semolina or flour and potatoes, cooked and eaten in much the same way as pasta. Gnocchi is usually hand-shaped into shells, ovals or flat discs.

What is a type of Austrian or German dumpling? ›

Germknödel ([ˈɡɛɐ̯mˌknøːdl̩] in Austrian German) is a fluffy yeast dough dumpling (knödel), filled with spiced plum jam and served with melted butter and a mix of poppy seeds and sugar on top. It is occasionally – even though less traditional – served with vanilla cream sauce instead.

What is the Austrian word for dumplings? ›

Knödel are used in various dishes in Austrian, German, Slovak and Czech cuisine. From these regions, Knödel spread throughout Europe. Klöße are also large dumplings, steamed or boiled in hot water, made of dough from grated raw or mashed potatoes, eggs and flour.

What is a German dumpling made of? ›

German potato dumplings, also known as kartoffelklöße or kartoffelknödel, are unique spheres of seasoned potatoes and starch. There are many ways to make classic German potato dumplings, including some using all or part raw potatoes, some using wheat flour, and some using part wheat flour and part starch.

How to cook the best dumplings? ›

Mastering Dumpling Preparation

Boiled: This traditional method is so easy: just drop them in water, wait till they float, and you're done. They come out nice and tender, perfect if you love the pure taste of the filling! Pan-fried: Looking for a crunch? Pan-frying it is!

What are the 3 main ways to cook dumplings? ›

3 Ways to Cook Dumplings
  1. Steam: Steamed dumplings are dumplings that are cooked using hot water vapor. ...
  2. Boil: The easiest way to cook dumplings is by boiling them. ...
  3. Pan-fry: Heat a pan over medium heat for a nonstick pan and medium-high heat for a steel pan.
Oct 18, 2021

What is semolina noodles made of? ›

Semolina made from hard durum wheat (Triticum turgidum subsp. durum) is pale yellow in color. It may be milled either coarse or fine, and both are used in a wide variety of sweet and savory dishes, including many types of pasta.

What's the difference between semolina and pasta? ›

“What is the difference between semolina pasta and regular pasta?” Mostly, it's just marketing. The best flour for pasta is Semolina flour made from course ground Durum wheat. Duram wheat is a high-protein/high-gluten (aka "Hard") flour which provides more texture and plasticity for pasta making.

What is one word for small pasta dumplings made from semolina? ›

noun(used with a singular or plural verb)Italian Cooking. a dish of little dumplings made from potatoes, semolina, flour, or a combination of these ingredients.

What are small dumplings made from potato semolina or flour? ›

Gnocchi consists of small dumplings made of potato, flour, and semolina. Like other types of pasta, gnocchi is served with cheese and sauce.

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