Semolina Dumpling Soup 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.

SEMOLINA DUMPLING SOUP

Steps:

• Cream butter, add semolina, egg and seasonings.
• Let rest for 15 minutes.
• Bring stock to a boil, reduce heat to medium.
• Roll the dough in small balls and drop them into the stock.
• The dumplings will sink to the bottom of the pot, to make them resurface, just stir carefully.
• Let simmer for 20 to 30 minutes.

SEMOLINA DUMPLING SOUP

Steps:

• To make the dumplings, beat the egg with a pinch of salt until frothy, best to use an electric hand mixer if you have one.
• Add the semolina, making sure that they are level teaspoon, and not rounded.
• Beat well to get a smooth consistency, at this stage the mixture is pretty runny.
• Leave to rest for at least 10-15 minutes, or until the veggies are tender.
• To make the soup, bring the vegetable stock to a boil, add the peeled and chopped vegetables, and leave to cook until tender, it shouldn't take more than 15 minutes.
• At this stage the semolina mixture is thicker.
• Drop a tablespoon of semolina mixture at a time in the boiling soup, you should get about 5- 6 dumplings.
• Leave to cook until the dumplings double their size and become fluffy.
• Add the tomato paste, herbs and seasoning, and garnish with chopped parsley.

SEMOLINA DUMPLINGS SOUP RECIPE

Steps:

• Start with the chicken, clean, wash and remove unwanted parts. Peel the onion and carrots and chop or cut if you prefer to
• Place the water in a soup pot, add chicken and boil for 20 minutes. Add the carrots and onion and boil for additional 20 minutes
• Remove the chicken. The boiled chicken can be used for other dishes, grilled or fried. Or you can remove the meat from bones and place it back into the soup pot. Add more water, salt and pepper.
• Prepare the dumplings: In a bowl, crack 2 eggs, beat them well with a fork, add salt and pepper, add 3 tablespoons oil and mix, add 8 tablespoons semolina and mix until smooth. After the composition is well mixed, scoop out with a spoon and put them to boil immediately in the soup. Boil for 10-15 minutes.
• Sprinkle the chopped parsley.

ROMANIAN SEMOLINA DUMPLING SOUP - SUPA DE GALUSTI

Steps:

• Chicken stock
• Simmer: Place all the ingredients in a very large pot, cover with the water, and bring to a boil. Turn the heat to very low, skim the foam if necessary and leave to simmer very gently, uncovered, for about 6 hours.
• Strain the stock, keep the meat, and discard the rest. You could keep the carrots as well if you make the semolina dumpling soup immediately. Otherwise, discard.
• Boil: Place the stock in a clean pot and bring it again to a boil. Let boil rapidly for about 10 minutes. Adjust the taste with salt and pepper.
• Store: If you want to keep the broth for several days, fill it in clean bottles or jars. Place the lid on immediately and leave to cool completely. It will keep in the fridge for several days. To keep it longer, place it into smaller containers, and freeze.
• Dumpling soup
• Boil: Pour about 1 ½ liter of the stock in a soup pot. Peel the carrots and chop them into slices. Add them to the stock and bring everything to a boil.
• Beat eggs: In the meantime, make the dumplings. Separate the egg. Beat the egg white with the salt until it is pretty stiff but not as stiff as you would need them for baking. Add the egg yolk and the vegetable oil and incorporate them carefully.
• Add the semolina two tablespoons at a time and fold it in gently. After adding 6 tablespoons of the semolina, the consistency should not be pourable anymore, and you should be able to trace marks on it with the fork. Add a maximum of one level tablespoon semolina if you think that the batter is too soft. Leave to stand for 5 minutes.
• Form dumplings: The soup should be boiling now. Turn the heat down to medium-low and add ½ cup cold water to the stock. Add the dumplings to the soup using a teaspoon, fill about ½ -3/4 of the teaspoon with batter and let it glide into the soup (you should immerse the teaspoon in the soup before starting).
• Cook dumplings: Cover the pot, leaving a crack open and cook the dumplings until soft; it should take about 10 - 15 minutes, but don't worry too much if it takes a bit longer. You can also turn off the heat when they are almost done, put on the lid, and leave the pot on the stove for a while. They will continue cooking in the soup and become soft and fluffy.
• Adjust the taste again and sprinkle some fresh parsley on top.

SEMOLINA DUMPLINGS SOUP

Steps:

• Wash and peel the vegetables, but leave them whole, don't cut it.
• Put the meat in a soup pot, fill it with cold water and boil it, first at high temperature until it starts to boil. When the water starts to boil, reduce the temperature to a minimum and let it simmer for at least an hour.
• After five to ten minutes from the beginning of the boil, gather the foam formed on top with a spoon.
• Add the vegetables and season with sea salt, freshly ground black pepper, and the vegetable mix for soups.
• After another half hour of cooking, pull the pot off the heat and let it cool for a few minutes.
• Remove the vegetables from the soup and place them in a bowl and the boiled meat in another bowl.
• Beat the eggs well in a bowl, and then gradually add the semolina until everything is incorporated and you get a thicker paste.
• Put the soup pot with the broth on the fire and bring to a boil. If you think it is too concentrated, add more water, I put 750 ml.
• With a fork, make small lumps that are add by one in the pot to boil, but on very low heat.
• Continue until we finish the whole amount of dumplings batter and simmer for about 4-5 minutes.
• Season with the vegetable mix for soups, after which I added a half of bunch of chopped parsley.
• Serve hot, and with a bit of chilli pepper next to it.

CZECH BREAD DUMPLINGS (KNEDLíKY)

Steps:

• Combine warm milk, sugar, and yeast in a bowl. Let sit and bloom for about 10 minutes.
• Add egg and kosher salt to the yeast mixture. Pour in 2 ¾ cups flour. Stir with a wooden spoon until it starts to pull away from the sides of the bowl and forms a dough.
• Knead on a lightly floured surface until dough is smooth and slightly elastic, about 3 minutes.
• Transfer to a lightly oiled bowl, flipping the dough to coat the top in oil. Cover and let rise in a warm spot until doubled in size, about 2 hours.
• Transfer back to your work surface; press out the excess air and form dough into a relatively uniform ball.
• Cut dough into two equal pieces. Form each piece into a uniform ball. Roll each ball into a tube, 2 to 2 ½ inches wide.
• Cover with plastic wrap or a clean kitchen towel and let proof for 20 to 25 minutes.
• Meanwhile, bring a large pot of salted water to a steady simmer.
• Carefully pick up a risen piece of dough and transfer to the simmering water. Bring back to a simmer. Cover tightly and let simmer for 10 minutes. Uncover, flip, and continue to simmer for another 10 minutes.
• Transfer to a plate and poke all over with a toothpick or wooden skewer, which releases the steam from the center.
• Use a piece of string or thread to cut into 3/4- to 1-inch dumplings. Transfer to a serving plate.
• Repeat Steps 9 to 11 to cook remaining dough.