Griessnockerl - Austrian Style Semolina Dumplings Recipe - Food.com (2024)

FAQs

What is griesnockerl? ›

Griesnockerl Suppe – Austrian Soup with Semolina Dumplings.

Germknödel ([ˈɡɛɐ̯mˌknøːdl̩] in Austrian German) is a fluffy yeast dough dumpling (knödel), filled with spiced plum jam and served with melted butter and a mix of poppy seeds and sugar on top. It is occasionally – even though less traditional – served with vanilla cream sauce instead.

What are dumplings made of? The dumpling dough is made of three main ingredients: flour, water and salt.

Some families hide a coin inside one or more of the jiaozi, so someone may bite into something hard and discover a gold or silver coin inside their dumpling. Whoever finds the dumpling with the coin has good luck and will be lucky in the upcoming year.

The cornstarch will absorb excess water, which will then convert to steam, allowing the bottoms to form that crisp crust.

Traditional Austrian dishes include Wiener Schnitzel (fried, breaded veal cutlets), Sachertorte (chocolate cake) and Apfelstrudel (apple strudel). Prominent elements of German cuisine include dishes like Bratwurst (grilled sausage), Sauerkraut, pretzels and Black Forest cake (Schwarzwälder Kirschtorte).

Potato dumplings are old-fashioned German comfort food, often served with a Sunday roast and gravy or classic German rouladen or sauerbraten. They are also excellent served with creamy mushroom sauce or a hearty beef stew.

Knödel are used in various dishes in Austrian, German, Slovak and Czech cuisine. From these regions, Knödel spread throughout Europe. Klöße are also large dumplings, steamed or boiled in hot water, made of dough from grated raw or mashed potatoes, eggs and flour.

Cover and bring to a vigorous boil. Add roughly one cup of cold water and return to boil while covered. Repeat this step again. The dumplings will be completely cooked and ready when they float on the surface of the boiling water.

Do you boil dumplings with lid on or off? ›

It's best to have your lid ready: Immediately add about 3 tablespoons of water to the pan, just enough to cover the base of the dumplings, then cover and cook for 3–4 minutes, or until the water has evaporated.

To make sure a dumpling is done cooking, pierce it with a fork or toothpick. You'll know it's done when the fork or toothpick comes out clean.

Semolina is a type of coarse flour that's made from durum wheat, not from the other popular wheat type, known simply as common wheat. When durum wheat is milled, its most nourishing parts are ground into semolina. Durum wheat grains are golden in color, so the milled semolina is a pale-yellow flour.

Semolina made from hard durum wheat (Triticum turgidum subsp. durum) is pale yellow in color. It may be milled either coarse or fine, and both are used in a wide variety of sweet and savory dishes, including many types of pasta.

What is gnocchi? An Italian dumpling made with semolina or flour and potatoes, cooked and eaten in much the same way as pasta. Gnocchi is usually hand-shaped into shells, ovals or flat discs.

Gnocchi consists of small dumplings made of potato, flour, and semolina. Like other types of pasta, gnocchi is served with cheese and sauce. Like spaghetti, this is a plural world: the singular gnocco is rarely seen in English.