Beef Broth With Semolina Dumplings Recipes

GRIESSNOCKERL - AUSTRIAN STYLE SEMOLINA DUMPLINGS

Griessnockerl - Austrian Style Semolina Dumplings image

Another famous Soup Dumpling, found in every Gasthaus throughout Austria and Bavaria. Serve it in a bowl of home made chicken- or beef stock, sprinkle some chopped chives over and enjoy as first course.

Provided by gemini08

Categories Stocks

Time 40m

Yield 18 dumplings, 6 serving(s)

Number Of Ingredients 8

Ingredients

2 eggs
1/4 cup butter or 1/4 cup margarine, melted
1 cup semolina (farina can be substituted)
1 pinch of freshly grated nutmeg
1 pinch salt
fresh ground pepper
soup stock
chopped chives (to garnish)

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.

Nutrition Facts : Calories 191.9, Fat 9.6, SaturatedFat 5.4, Cholesterol 82.3, Sodium 117.3, Carbohydrate 20.4, Fiber 1.1, Sugar 0.1, Protein 5.7

BEEF BROTH WITH SEMOLINA DUMPLINGS

Beef Broth With Semolina Dumplings image

Posted for ZWT6. From the New German Cookbook, by Jean Anderson and Hedy Wurz. Comfort food at it's best! Prep time includes chilling the dough for the dumplings.

Provided by IngridH

Categories Very Low Carbs

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

5 tablespoons unsalted butter
1 extra-large egg
3/4 cup semolina flour
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon nutmeg (freshly grated, please)
3 1/2 quarts beef broth (homemade preferred)
1/2 cup chives, chopped (fresh)

Steps:

In a food processor, cream the butter and egg until light (about 30 seconds).
Add the flours, salt and nutmeg, then process for 1 minute.
Scrape down the bowl, and process for another minute. The dough should forma ball around the middle spindle. (If you don't have a food processor, you can use a mixer, but double the processing time.).
Wrap the dough in plastic, and let rest, chilled, for about 2 hours, until stiff enough to shape into dumplings.
After the dough is rested, bring the broth to a simmer in a large soup kettle. Adjust the heat if needed to maintain a gentle simmer.
Scoop the dough into balls, 1 rounded tablespoon at a time, roll into ovals, and drop into the simmering broth.
After all dumplings are in the broth, simmer, covered, for 18 - 20 minutes, until the dumplings are light and puffy.
Ladle the soup into serving bowls, and top with the chives.

Nutrition Facts : Calories 164.1, Fat 9, SaturatedFat 5.3, Cholesterol 45.1, Sodium 1718.9, Carbohydrate 12.5, Fiber 0.7, Sugar 0.1, Protein 7.9

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