It’s the middle of the winter here down-under and what better way to warm up than with a hot soup. Our all time favourite is this veggie soup with semolina dumplings. Very popular throughout Europe, semolina dumplings (Griessnockerln, Griesskloesschen, griz knedle) can be added to any clear broth soup. I’ve got this recipe while living in Germany.
Semolina dumplings recipe
Semolina dumplings are easy to make. Use coarse semolina for this recipe, as dumplings made from finely ground semolina tend to be dense and cook slower. Make the mixture when the soup is almost ready.
- 50 g butter at room temperature
- 1 egg
- 100 g coarse semolina
- salt and white pepper to taste
- a pinch of ground nutmeg
- flat leaf parsley or chives, finely chopped (optional)
Method
- Beat the butter until pale and fluffy
- Add egg, mix with butter
- Pour in semolina, season, add herbs if using and mix until all comes together
- Dip a spoon into a hot soup or broth then take some of the mixture and slide it into a simmering soup.
- Repeat until all the mixture is used.
- Cook for about 10 minutes, then turn the heat off and let it stand covered for further 5-10 minutes.
If I’m in a hurry, I make larger dumplings, as on the photo above. For smaller semolina dumplings use a teaspoon or make little balls out of the mixture.
Bon Appétit!
Just like “mama” makes it! I usually make them with oil, but butter sounds even better. Will try definitely!
Ana, let me know if they taste better with butter. I’ve never made them with oil, but it’s good to know you can substitute oil for butter as an alternative for lactose intolerant people.
Thank you! I was looking for this recipe and it sounds exactly how my mother used to make it. I hope to make it soon.