📝 About This Recipe
A cornerstone of Viennese coffee house culture and Austrian home cooking, Griessnockerlsuppe is the ultimate soul-warming comfort food. These elegant, cloud-like semolina dumplings are poached to perfection in a crystal-clear, aromatic beef consommé, offering a delicate texture that melts in your mouth. It is a masterclass in simplicity, where high-quality butter and nutmeg create a sophisticated flavor profile that has been cherished for generations.
🥗 Ingredients
The Dumplings (Nockerl)
- 70 grams Unsalted butter (softened to room temperature)
- 1 large Egg (at room temperature)
- 140 grams Durum wheat semolina (Hartweizengriess) (fine grind preferred)
- 1/2 teaspoon Salt (fine sea salt)
- 1/4 teaspoon Nutmeg (freshly grated is essential)
The Broth & Aromatics
- 1.5 liters Beef broth or Consommé (high quality, preferably homemade)
- 1 medium Carrot (peeled and sliced into thin rounds)
- 1/2 stalk Leek (white part only, thinly sliced)
- 3-4 pieces Black peppercorns (whole)
For Garnish
- 2 tablespoons Fresh Chives (finely snipped)
- 1 tablespoon Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
In a medium mixing bowl, cream the softened butter with a whisk or wooden spoon until it is pale, light, and very fluffy. This aeration is key to a light dumpling.
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2
Add the egg to the creamed butter and whisk vigorously until fully incorporated and the mixture looks smooth.
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3
Stir in the salt and the freshly grated nutmeg, ensuring the spices are evenly distributed.
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4
Gradually fold in the semolina. Mix until just combined; do not overwork the dough or the dumplings will become tough.
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5
Let the dumpling mixture rest at room temperature for at least 15-20 minutes. This allows the semolina to hydrate and swell, which is crucial for the final texture.
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6
While the dough rests, bring the beef broth to a gentle simmer in a large wide pot. Add the sliced carrots and leeks.
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7
Prepare a small cup of hot broth or water to dip your spoons into. This prevents the dough from sticking.
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8
Using two tablespoons, form 'Nockerl' (oval dumplings). Scoop a portion of dough with one spoon and smooth it against the other to create a three-sided tapered oval shape.
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9
Carefully slide each dumpling into the simmering broth. Reduce the heat to low; the liquid should barely quiver, not boil.
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10
Cover the pot with a tight-fitting lid and poach the dumplings for 15-20 minutes. They will double in size and rise to the surface.
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11
Turn off the heat and let the dumplings sit in the hot broth for another 5 minutes with the lid on to finish steaming through.
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12
Check one dumpling by cutting it in half; it should be uniform in color and soft to the center without any dry, gritty semolina visible.
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13
Ladle 2-3 dumplings and a generous amount of broth and vegetables into warmed soup bowls.
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14
Garnish liberally with freshly snipped chives and parsley before serving immediately.
💡 Chef's Tips
Use high-quality European-style butter with a high fat content for the richest flavor. Never boil the broth once the dumplings are in; a hard boil will cause the delicate dumplings to fall apart. If your dough feels too soft after resting, add one extra teaspoon of semolina, but remember that the dough firms up significantly during poaching. For a crystal clear soup, you can poach the dumplings in a separate pot of salted water and transfer them to the beef broth just before serving. Always use a wide pot rather than a deep one so the dumplings have plenty of space to expand without crowding.
🍽️ Serving Suggestions
Pair with a crisp glass of Austrian Grüner Veltliner white wine. Serve as a traditional first course (Vorspeise) before a classic Wiener Schnitzel. Accompany with a side of dark, crusty rye bread with salted butter. For a vegetarian version, substitute the beef consommé with a rich, dark roasted vegetable stock. Finish the meal with a warm apple strudel for the complete Austrian experience.