Grießklößchen: Semolina dumplings in soup.
Semolina Dumpling Soup, commonly known as Grießklößchen, is a traditional German comfort food that consists of light and fluffy semolina dumplings served in a clear, flavorful broth. The dumplings are made from a mixture of semolina flour, eggs, butter, and nutmeg, providing a slight, warming spice. They are formed into small balls and then cooked directly in the simmering broth until they rise to the surface, indicating they're done. This soup is a popular starter in German cuisine but can also be enjoyed as a satisfying meal on its own. It's perfect for warming up during chilly weather and is often garnished with fresh herbs such as parsley for an additional pop of flavor.
Introduction:
Join us in the magical kitchen of Küchenhexe Anni as we delve into the comforting world of Austrian cuisine with her beloved Grießnockerl recipe. These semolina dumplings are a classic addition to soups and have warmed the hearts of many, including Anni's dear friend Sandra and her grandson David. With her easy-to-follow instructions, you'll soon master the art of making these delectable dumplings, perfect for any cozy meal.
Ingredients:
- 1 egg (approximately 58 grams)
- 58 grams of butter, softened
- 116 grams of semolina
- Salt, to taste
- Ground nutmeg, to taste
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Equipment:
- Kitchen scale
- Mixing bowl
- Hand mixer
- Pot for simmering water
- Spoon and a small bowl with water
- Slotted spoon
Servings: Makes about 8 to 10 dumplings.
Instructions:
1. In a mixing bowl, whip the softened butter with a hand mixer until it becomes slightly fluffy.
2. Add the egg to the butter and mix until just combined.
3. Season the butter-egg mixture with a generous pinch of salt and ground nutmeg, adjusting to your taste.
4. Gradually add the semolina into the mixture and stir briefly until it's incorporated. This shouldn't take long, and the mixture doesn't need to be perfectly smooth.
5. Let the semolina mixture rest in the refrigerator for about 10 minutes to firm up the butter.
6. Meanwhile, fill a pot with water and bring it to a gentle simmer. Be sure to salt the water generously.
7. After the resting period, remove the semolina mixture from the fridge. With clean hands, scoop a portion of the mixture, press it firmly into your palm, and shape it into a dumpling. Use a spoon dipped in water to help shape and smooth the dumplings.
8. Carefully drop the dumplings into the simmering water. Ensure that the water is only lightly simmering, as vigorous boiling can cause the dumplings to fall apart.
9. Allow the dumplings to simmer gently for approximately 10 minutes. They should rise to the surface when they're close to being done.
10. Once cooked, stop the cooking process by adding a splash of cold water to the pot.
11. Cover the pot with a lid and let the dumplings sit for an additional 10 minutes to finish cooking.
12. Serve the Grießnockerl in a warm broth, topped with freshly chopped chives for a hearty and delightful meal.
Cooking Tips:
- The consistency of the dumpling mixture is crucial; it shouldn't be overly mixed to ensure tender dumplings.
- Semolina dumplings need space to "dance," so ensure your pot is large enough to allow them to move freely.
This traditional Grießnockerl recipe has been proudly presented to you by Küchenhexe Anni. For more delicious recipes and kitchen witchery, don't forget to visit her YouTube channel at https://www.youtube.com/@kuechenhexe.
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YouTube channel - Küchenhexe Anni: https://www.youtube.com/@kuechenhexe
Grießklößchen: Semolina dumplings in soup.
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