📝 About This Recipe
A cornerstone of Austro-Bavarian soul food, Grießnockerl are elegant, cloud-like semolina dumplings that transform a simple clear broth into a gourmet experience. These dumplings are prized for their delicate, airy texture and the subtle richness of high-quality butter and nutmeg. Perfect for chilly evenings or as a sophisticated starter, they represent the pinnacle of German 'Feinkost' comfort cooking.
🥗 Ingredients
The Dumpling Base
- 60 grams Unsalted Butter (softened to room temperature)
- 1 large Egg (room temperature, lightly beaten)
- 120 grams Durum Wheat Semolina (Hartweizengrieß) (standard fine grind)
- 1/2 teaspoon Salt (fine sea salt)
- 1/4 teaspoon Nutmeg (freshly grated is essential)
The Poaching Liquid & Soup
- 1.5 liters Beef or Vegetable Broth (high quality, clear)
- 1 liter Water (for separate poaching if desired)
- 1 tablespoon Salt (for the poaching water)
Garnish & Finishing
- 1/2 bunch Fresh Chives (finely snipped)
- 1 medium Carrot (julienned for garnish)
- 1 pinch Black Pepper (freshly cracked)
👨🍳 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
Slowly beat in the room-temperature egg, ensuring it is fully incorporated into the butter before proceeding.
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3
Add the salt and the freshly grated nutmeg to the butter mixture, stirring well to distribute the aromatics.
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4
Gradually fold in the semolina (Grieß). Mix until just combined; do not overwork the dough or the dumplings will become rubbery.
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5
Let the dough rest at room temperature for at least 15-20 minutes. This allows the semolina grains to swell and ensures the dumplings hold their shape.
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6
Bring a large pot of salted water (or a portion of your broth) to a gentle simmer. It should never be a rolling boil, as the turbulence will break the delicate dumplings.
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7
Dip two tablespoons into the hot water to prevent sticking. Scoop a small amount of dough with one spoon and use the other to shape it into a smooth, three-sided oval (quenelle).
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8
Carefully slide the shaped dumpling into the simmering liquid. Repeat until all the dough is used, dipping the spoons in water between each one.
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9
Cover the pot with a lid, reduce heat to the lowest setting, and let the dumplings poach for 15-20 minutes. They will roughly double in size.
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10
To test for doneness, remove one dumpling and cut it in half; the center should be uniform in color and texture, not dry or grainy.
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11
While the dumplings poach, heat your main serving broth in a separate pot and add the julienned carrots for the last 3 minutes of simmering.
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12
Use a slotted spoon to carefully lift the finished Grießnockerl out of the poaching liquid and place them directly into individual serving bowls.
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13
Ladle the hot, clear broth over the dumplings and garnish generously with fresh chives and a crack of black pepper.
💡 Chef's Tips
Always use room temperature ingredients to prevent the butter from curdling when the egg is added. Do not skip the resting time; the semolina needs those 20 minutes to hydrate for the perfect 'al dente' yet fluffy bite. If you want a crystal clear soup, poach the dumplings in salted water rather than the broth itself to avoid clouding the soup with starch. Never let the liquid boil once the dumplings are in; a bare simmer (barely moving bubbles) is the secret to structural integrity. For extra richness, you can add a teaspoon of finely chopped parsley directly into the dumpling dough.
🍽️ Serving Suggestions
Serve as a traditional first course for a Sunday roast like Schweinebraten. Pair with a crisp, dry German Riesling or a light Weissbier to cut through the richness of the butter. Add a side of crusty rye bread with salted butter for a complete, light meal. For a vegetarian version, use a deep, umami-rich forest mushroom broth instead of beef broth. Follow this soup with a sweet main course like Kaiserschmarrn for a truly authentic Bavarian experience.