Grízgaluska
Feather-light Hungarian semolina dumplings poached to delicate perfection in golden broth, flavoured with butter, nutmeg, and finely chopped fresh parsley.
Ingredients
- • 100g coarse durum wheat semolina (búzadara)
- • 2 medium eggs, separated
- • 40g unsalted butter, softened
- • 1 litre rich clear vegetable or poultry broth
- • 1 pinch ground nutmeg
- • 2 tbsp fresh flat-leaf parsley, finely chopped
- • Salt and freshly cracked white pepper
Preparation Steps
Beat the softened butter with egg yolks, nutmeg, and a pinch of salt until pale and creamy. Whisk the egg whites to stiff peaks and gently fold into the butter mixture alongside the semolina and parsley.
Let the semolina batter rest at room temperature for 15 to 20 minutes so the semolina grains swell and absorb moisture, ensuring exceptionally fluffy dumplings.
Bring the clear broth to a gentle simmer. Using two soup spoons dipped in hot broth, shape oval quenelles of batter and drop them into the simmering soup.
Cover the pot, reduce the heat to the lowest setting, and simmer gently for 10 minutes. Turn off the heat and leave covered for 5 minutes before serving the plump dumplings in steaming broth.