Semolina Dumplings / Grießnockerln

Page 26

Cuisine: German/Austrian/Swiss | Course Type: Soups and Stews

(1 review)

Tags: soup broth dumplings soup with dumplings

Recipe Reviews

I didn't really get this recipe. You need to mix a semolina with an egg and a little butter and then let it well for 30 min - but in what? The butter and egg hardly provide enough liquid for it to well. Next, you are instructed to shape the dumplings using two tablespoons - which would probably give you no more than three dumplings. I made smaller ones with two teaspoons instead, and I don't think they were fully cooked after 20 min.

Another issue I had with this recipe was that it instructs you to first make a test dumpling before making the rest. Well, that's interesting, but how do I know the dumpling passed the test, and what do I do if it didn't? Nope, no answers to that.

In the end, however, it was surprisingly delicious. Take care to either use plenty of salt in the broth or in the dumplings (but preferably not both).

(edited 12th January 2013) (0) comment (1) useful  

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