Griessnockerl Ohne Butter Recipe

I recently decided to experiment in my kitchen with some fine wheat semolina, eggs, milk and a pinch of nutmeg, and i couldnt believe how poaching these dumplings in a gentle simmering broth transformed them into light, puffy morsels that felt like a cool twist on classic comfort food.

I love sharing my Griessnockerl recipe. I use fine wheat semolina mixed with room temperature eggs, slightly warmed milk, and a bit of salt and nutmeg, then poach the dumplings in a light chicken broth.

I think its simple ingredients offer a good balance of proteins and energy.

Ingredients

Ingredient Quantities

• 100 g fine wheat semolina
• 3 large eggs, at room temperature
• 250 ml whole milk, slightly warmed
• 1/2 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 1 liter chicken or vegetable broth for poaching

How to Make this

1. In a large bowl, whisk together 100 g of fine wheat semolina, 3 large eggs, 250 ml of slightly warmed whole milk, 1/2 teaspoon salt, and 1/4 teaspoon freshly grated nutmeg until the mixture is smooth.

2. Let the batter rest for about 10-15 minutes so the semolina absorbs the liquid.

3. In a large pot, bring 1 liter of chicken or vegetable broth to a gentle simmer over medium heat.

4. After the batter has rested, give it a quick stir to make sure it’s still smooth.

5. Using a small spoon, scoop out about 1 tablespoon of the batter and gently shape it into a dumpling.

6. Carefully drop the dumplings one at a time into the simmering broth; do not overcrowd the pot.

7. Let the dumplings cook for about 10-12 minutes until they puff up and become light and fluffy.

8. Stir gently every few minutes to prevent the dumplings from sticking together or the bottom of the pot.

9. Once they are fully cooked, remove one to check the texture and adjust the seasoning if needed.

10. Turn off the heat, cover the pot, and let the dumplings sit in the hot broth for a few minutes before serving. Enjoy your meal!

Equipment Needed

1. A large bowl – used to whisk together the semolina, eggs, milk, salt, and nutmeg
2. A whisk – to blend the ingredients smoothly
3. Measuring cups and spoons – for accurately measuring the 100 g semolina, 250 ml of milk, salt, and nutmeg
4. A large pot – to bring the broth to a gentle simmer and cook the dumplings
5. A small spoon – to scoop out about 1 tablespoon of batter and shape each dumpling
6. A stirring spoon – to gently stir the dumplings in the broth and prevent them from sticking
7. A slotted spoon – to remove a dumpling for checking its texture (if needed)

FAQ

• What exactly are Griessnockerl Ohne Butter? They’re basically a type of semolina dumpling cooked in broth without using any butter, making them a light and tasty option.
• Can I substitute whole milk with a milk alternative? Yes you can, though the creaminess may differ a bit. Just try unsweetened almond or oat milk if you want a dairy free version.
• How do i prevent the dumplings from breaking apart? Make sure your eggs and milk are at room temperate and slightly warmed respectively, and stir gently when combining ingredients. Over stirring can cause them to become too soft.
• What type of broth works best? Both chicken and vegetable broth work great. Use the one you prefer or have on hand for best results.
• Can i add extra spices? Sure, you could try a pinch of pepper or an extra dash of nutmeg if you like more flavor throughout your dumplings.

Griessnockerl Ohne Butter Recipe Substitutions and Variations

• Instead of fine wheat semolina, you can use barley semolina or even try cornmeal if you want a little change.
• If you dont have eggs at room temperature or want an egg-free option, you could mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg.
• You can swap whole milk with almond milk, soy milk or even oat milk if you need a dairy-free version.
• If chicken broth isnt available you can use vegetable broth, or if you want a richer flavor, beef broth can work too.
• For nutmeg, if you cant find it, a pinch of ground cinnamon can be substituted though the flavor will slightly change.

Pro Tips

1. Make sure you mix the batter really well so that you dont get any bits of semolina clumping up. I found that whisking it until its super smooth really helps so the dumplings turn out light and fluffy.

2. Let the batter rest for the full 10 to 15 minutes. If you rush it the semolina might not absorb the liquid completely and your dumplings can be a bit dense or uneven in texture.

3. When dropping the dumplings in the broth, keep it at a gentle simmer and dont overcrowd the pot. Overcrowding can lower the temperature and make the dumplings cook unevenly.

4. Lastly, once your dumplings are cooked, sample one before serving and adjust the seasoning if necessary. A little extra salt or even another sprinkle of nutmeg can really bring out the flavors.