Semolina Soup Dumplings
Very popular throughout Europe, semolina dumplings (Griessnockerln, Griesskloesschen, griz knedle) can be added to any clear broth soup.
Ingredients
- 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)
Instructions
- 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.
Notes
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.
