Griess Nockerl Suppe Food

GRIESSNOCKERL - AUSTRIAN STYLE SEMOLINA DUMPLINGS

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.

OMA'S GRIESSNOCKERLSUPPE (BEEF AND SEMOLINA DUMPLING SOUP)

Steps:

• Place beef bones and beef shank in a large pot; add cold water, onion, peppercorns, bay leaf, and salt. Bring to a boil; cook, skimming foam from the top, for 30 minutes. Reduce heat and simmer stock for 1 hour.
• Stir parsnip, turnip, leek, carrot, and celery into the stock; cook for 1 hour more. Strain stock through a fine-mesh sieve and return to the pot; season with salt and ground black pepper. Cool to room temperature and refrigerate, 8 hours to overnight. Remove the fat from the top of the stock.
• Bring stock to a boil; reduce heat to low, cover pot, and simmer.
• Heat milk in a small saucepan over medium heat; add butter and cook until butter is melted, about 5 minutes. Gradually stir semolina into milk mixture with a wooden spoon until mixture is smooth. Lightly beat eggs in a bowl and stir into semolina mixture until very smooth; season with salt and nutmeg. Remove from heat and let stand in a cool place for 30 minutes.
• Shape semolina mixture into small dumplings using 2 spoons or wet hands. Drop dumplings into the simmering stock and cook until tender, about 15 minutes.

GRIESS NOCKERL SUPPE

Steps:

• 1. Beat eggs and melted butter, stir in semolina, season with salt & pepper & nutmeg to taste. I like to use fresh grated nutmeg & fresh grated pepper corns. Mix well and let stand for 10 minutes.
• 2. With the help of a soup spoon form small ovals and drop them in the boiling veggie broth. As the Nockerl will expand do not put to many of them in at once...as I did before and ended up with a "loaf" of Nockerl):
• 3. Boil for 10 to 15 minutes or until the Nockerl rise to the top. Serve with a bit of green on top!

HUNGARIAN NOCKERL

Steps:

• Add the water, eggs and salt to the flour in a large bowl.
• Mix well.
• Cover the bowl with a terry cloth towel until you are ready to use.
• Fill a large pot with water and add salt to taste.
• Bring to boil.
• Wet a wooden cutting board and put 1/3 of the dough on it.
• Using a sharp knofe, flick 1 inch strips into the water.
• Stir the pot occasionally and keep the water at a simmer.
• Cook for 5-10 minutes after the last batch is added.
• Drain and rinse with water.
• Melt 2 tablespoons of butter and add with the nockerl to a dish and keep in a low, warm oven until ready to serve.
• Serve with Chicken Paprikash, Stuffed Cabbage or braised meat dishes.

GERMAN DUMPLING SOUP (NOCKERL-/GRIESSKLOSSCHENSUPPE)

Steps:

• In a large pot, bring the stock to a rapid boil.
• Combine the farina, nutmeg, eggs, butter and salt in a large bowl and set aside for 1-2 minutes.
• Scoop up small spoonfuls of the batter and scrape them into the boiling stock.
• Stir occasionally to prevent the dumplings from sticking; they will float when they are done!
• NOTE: If your dumplings disintegrate when they hit the water, ensure that your stock is rapidly boiling; also, "pack" your batter together a bit before dunking it, and/or add another tablespoon or two of farina to your batter -- it may be too moist (again, allow the batter to rest 1-2 minutes before continuing).