Traditional Austrian Grießknödel: Semolina Dumpling Recipe

Ingredients

125 grams of semolina
250 ml of milk
2 tablespoons of sugar
A pinch of salt
2 eggs
1 tablespoon of butter
3 tablespoons of breadcrumbs
1 teaspoon of vanilla extract
1 tablespoon of lemon zest
2 tablespoons of powdered sugar for dusting
Optional: Fruit compote or fruit puree for serving

Steps and instructions

Bring the milk, sugar, and a pinch of salt to a boil in a pot.
Gradually add the semolina while stirring constantly to prevent the formation of lumps.
Reduce the heat to low and let the semolina mixture simmer for about 10 minutes, stirring occasionally.
Remove the pot from the heat and let it cool down for a few minutes.
Add the eggs, butter, vanilla extract, and lemon zest to the semolina mixture. Stir well until all the ingredients are fully incorporated.
Let the mixture rest for about 30 minutes to allow the semolina to absorb all the flavors.
With wet hands, form the semolina mixture into small balls (about the size of a golf ball).
In a separate pan, toast the breadcrumbs in a little bit of butter until they are golden brown.
Roll the semolina balls in the toasted breadcrumbs until they are fully coated.
Bring a large pot of lightly salted water to a boil. Carefully drop the coated balls into the boiling water. Reduce the heat to a simmer and cook the balls for about 15-20 minutes, or until they float to the surface.
Using a slotted spoon, remove the Grießknödel from the water and drain them well.
Before serving, dust the Grießknödel with powdered sugar and serve them with fruit compote or fruit puree if desired.

Tools for making

Pot - For boiling the milk and preparing the semolina mixture.
Wooden spoon - For stirring the semolina mixture and preventing lumps.
Mixing bowl - For combining the semolina mixture with the eggs, butter, and flavorings.
Measuring cups - To accurately measure the required amounts of milk and semolina.
Measuring spoons - To measure the precise amounts of sugar, salt, vanilla extract, and lemon zest.
Pan - For toasting the breadcrumbs.
Slotted spoon - To remove the Grießknödel from the boiling water.
Serving dish - For presenting the Grießknödel.
Powdered sugar shaker - To dust the Grießknödel with powdered sugar before serving.

Recipe variations

Use breadcrumbs made from different types of bread (e.g., whole wheat, rye, or sourdough) for a variation in texture and flavor.
Replace semolina with other grains such as cornmeal or rice flour for a gluten-free version.
Add grated cheese (such as Parmesan or cheddar) to the semolina mixture for a cheesy twist.
Include finely chopped herbs (such as parsley or chives) to add freshness to the Grießknödel.
Make a savory version by adding cooked and finely chopped vegetables (such as spinach or mushrooms) to the semolina mixture.
Create a sweet filling by stuffing the Grießknödel with a small piece of fruit (such as a plum or apricot), then proceed with the recipe as usual.
For a meat-free option, use vegetable broth instead of milk and omit the eggs. Adjust the seasoning and proceed with the recipe as usual.
Experiment with different spices or flavorings such as cinnamon, nutmeg, or almond extract to add a unique taste to the Grießknödel.

Recipe overview

Grießknödel, or semolina dumplings, is a delightful and classic recipe from German and Austrian cuisine. This recipe walks you through the steps to create these delicate, sweet dumplings that are wonderfully versatile and pleasing to the palate. Expect a delightful balance of textures - the dumplings are firm yet tender, coated in golden toasted breadcrumbs and dusted with powdered sugar. They are often served with a side of fruit compote or fruit puree, adding a tangy, fruity complement that beautifully elevates the dish. Whether you're looking for a unique dessert or a special treat, these Grießknödel are sure to impress. Enjoy the process of making them, and more importantly, savor each bite of your homemade Grießknödel.

Common questions

Can I use a different type of flour instead of semolina? No, semolina is a key ingredient in Grießknödel and provides the desired texture and taste. Using a different flour may result in a different outcome.
Can I use water instead of milk? While milk adds richness and flavor to the Grießknödel, you can use water as a substitute if desired. However, keep in mind that the texture and taste may differ slightly.
Can I skip coating the Grießknödel with breadcrumbs? Coating the Grießknödel with breadcrumbs adds a nice crispy texture to the outside. Skipping this step may result in a softer texture, but it is still possible to make them without the breadcrumb coating if desired.
How can I prevent the Grießknödel from falling apart while cooking? To prevent the Grießknödel from falling apart, it is important to let the mixture rest before shaping the balls. Additionally, make sure to handle the balls gently while dropping them into the boiling water to avoid any breakage.
Can I make the Grießknödel in advance? Yes, you can make the Grießknödel in advance. Once cooked, allow them to cool completely, then store them in an airtight container in the refrigerator. When ready to serve, you can reheat them by briefly boiling them in water or steaming them.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the semolina mixture.
Pot - A pot to boil the milk and cook the semolina mixture.
Wooden Spoon - A spoon to stir the semolina mixture while cooking.
Slotted Spoon - A spoon with slots to remove the Grießknödel from the boiling water.
Pan - A pan to toast the breadcrumbs.
Sieve - A sieve to drain the Grießknödel after cooking.
Plates - Plates for serving the Grießknödel.
Powdered Sugar Shaker - A shaker to dust the Grießknödel with powdered sugar.
Optional: Fruit Compote or Fruit Puree Container - A container to serve fruit compote or fruit puree with the Grießknödel.

Origin stories

Grießknödel, or semolina dumplings, have been warming the hearts and bellies of Austrians for generations. These humble dumplings have their roots in the Austrian countryside, where hardy, satisfying meals were needed to fuel a day's work in the fields. Despite their rustic origins, Grießknödel have found a place at both the family table and the finest of restaurants. Not just beloved in Austria, these dumplings have made their way across borders, from the hearty soups of Germany to the sweet desserts of Hungary. A notable tradition is the "Knödelfest" in St. Johann in Tirol where more than 20,000 dumplings of various kinds are served, demonstrating the unceasing love and creativity the Austrians put into this humble dish.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.