Soup Dumpling Recipe German Semolina Griess Knodel Rezepte
This soup dumpling recipe also known as German semolina griess knodel rezepte is the best one I found from Germany. Believe or not they are made with cream of wheat breakfast cereal. Cream of wheat is a soft wheat semolina that is used in Germany to make delicious soup dumplings. It is healthier than flour dumplings, the texture is creamy and the taste is mild. Semolina contains more iron, vitamin B-6, and magnesium. Next time you make soup give it a try you will most likely prefer them over noddles or flour dumplings. They can stand on their own with just broth. You could try some variations by adding a pinch of nutmeg instead of chives to the dumplings. You could also add melted butter and leave out an equal amount of milk. These dumplings are great in any broth including vegetable broth for vegetarians. My favorite soup to add this too is beef soup you can get the recipe here.
You will need: cream of wheat, milk, eggs, and water. Boil water for the soup dumplings. Then you will cook the cream of wheat and it should look like this.Thick enough to form into a mass. Let the cream of wheat mixture cool enough so that it will not cook the egg, which should be about five minutes. Then you will knead in the eggs. The dough will be sticky. After that form the dumplings with wet hands by dipping your hands in a bowl of water each time you form a dumpling. This will help keep the dough from sticking to your hands. Gently place the dumplings in the boiling water and turn the heat down to low. Steep the dumpling for twenty minutes.
Enjoy the best soup dumpling recipe!