Semolinadumplingsoup Recipes

SEMOLINA DUMPLING SOUP

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.

GRIESSNOCKERL - AUSTRIAN STYLE SEMOLINA DUMPLINGS

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.