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

FAQs

What is semolina dumplings made of? ›

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.

The dumplings may be cooked separately in water or broth. Add about 1 inch of water or broth and 2 teaspoons of vegetable oil to a pan and bring it to a boil. Reduce the heat to medium-low, add the uncooked dumplings, and cover the pan. Cook the dumplings for about 25 minutes.

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

MAIN INGREDIENTS

The dumplings are typically made with boiled and mashed potatoes, flour, egg yolks, ground semolina wheat, butter, and salt. Some versions call for coating the boiled and stuffed dumplings with buttered breadcrumbs before frying them.

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.

[ˈdʌmplɪŋ] noun. 1. ( Cook) Kloß m , Knödel m.

Overworking the mixture, thus having heavy dumplings is a common mistake people make. Dumplings need very gentle handling, so mix only until the ingredients are just combined, and if your recipe involves rolling them out with extra flour, avoid using too much.

Bring Water To Boil and Cover

Once your water comes to a boil, reduce the heat to medium or medium-low. You want a gentle boil that won't disturb your dumplings as they steam. Make sure you cover them! This allows for as much steam as possible so that your dumplings can definitely get cooked.

Don't Overwork the Dumpling Dough

Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour. The dough might look a little lumpy, but that's okay! Overworking the dough is one of the easiest ways to end up with tough dumplings.

How do I know when my dumplings are done? ›

The dumplings will be completely cooked and ready when they float on the surface of the boiling water.

Hand-mincing meat and adding more pork belly results in the juiciest dumplings. Traditionally, some Chinese cuisine uses hand minced meat for their dishes. For example, lots of dim sum items like siu mai, pork buns, beef meatball, and more use hand minced meat to control the texture and fat content of the dish!

The dumplings will suck up quite a bit of moisture so if your stew looks dry, add a cup of boiling water and give it a good stir. Place the dumplings on top of your fully cooked stew and press down lightly so that they're half submerged. Cook in the oven or on the hob over a medium heat with the lid on for 30 minutes.

Traditionally, gnocchi dough is made of semolina or plain wheat flour, egg, and mashed potato. That being said, gnocchi ingredients may vary, with the additional ingredients or substitutions including cheese, vegetables, and herbs.

Semolina flour is a coarse, sturdy flour made from durum wheat that you will likely find in the baking section of your local grocery store. It is sunny in color, turning pasta dough yellow, even without egg yolks.

“What is the difference between semolina pasta and regular pasta?” Mostly, it's just marketing. The best flour for pasta is Semolina flour made from course ground Durum wheat. Duram wheat is a high-protein/high-gluten (aka "Hard") flour which provides more texture and plasticity for pasta making.