Semolina Dumplings
Classic Austrian Grießnockerl: fluffy, tender semolina dumplings made with whipped Austrian butter, fresh eggs, and nutmeg, poached to airy perfection and served in steaming clear beef broth.
Ingredients
- • 100g coarse durum wheat semolina (Weizengrieß)
- • 50g softened Austrian butter
- • 1 large free-range egg, beaten
- • 1 pinch fine sea salt
- • 1 pinch freshly grated nutmeg
- • 1 litre rich clear Austrian beef broth (Rindssuppe)
- • 2 tbsp fresh chives, finely snipped for garnish
Preparation Steps
In a small mixing bowl, beat the softened butter with a wooden spoon until pale, creamy, and fluffy. Whisk in the beaten egg, salt, and freshly grated nutmeg until thoroughly combined.
Fold the coarse semolina into the creamed butter mixture. Mix gently until a uniform dough forms. Allow the dough to rest at room temperature for 15 minutes; the semolina will swell and firm up to the ideal scoopable consistency.
Dip two dessertspoons into hot water. Using the two spoons, shape smooth three-sided oval dumplings (quenelles) from the dough.
Carefully slide the dumplings into a wide pot of simmering salted water or beef broth. Turn the heat to low, cover with a lid, and let steep gently for 15 minutes (do not boil hard or they will break apart). Serve floating in hot clear beef broth topped with snipped chives.