Griessnockerl – Austrian Semolina Dumpling Soup

December 23, 2015

in Cook What You Like, Soups and Stews

Griessnockerl v2Soup and dumplings is a warming way to start a meal in cooler weather.  Griessnockerl, a steamy broth filled with semolina dumplings is often served in Austria and southern Germany.   This traditional soup has many versions.  Make this one and then adjust it to make it your own.

Full-flavored broth or soup stock is essential in Griessnockerl  for the dumplings take on the liquid’s flavor.  Choose whichever flavor you prefer  – beef is traditional, chicken or vegetable broths are equal alternatives.

To make the dumplings, fill a teaspoon (the kind of teaspoon you might stir your coffee or tea with) and fill it with dumpling dough.  Using a second teaspoon, smoosh the dough together, trim off the excess, and pass the dough from one spoon to another (2-3 times),  until the dumpling is smooth.  Practice with a couple of spoonfuls and soon you’ll be shaping beautiful quenelles.  Then, gently slide the dumpling into a pot of boiling water.

Recipe: Griessnockerl – Austrian Semolina Dumpling Soup

Substitute with farina if you can’t find semolina.  Add diced carrots to the broth for color.


  • 2 large eggs
  • 4 Tablespoons salted butter, melted
  • 1 cup semolina (regular or fine)
  • 1/8 teaspoon kosher salt
  • pinch freshly ground pepper
  • pinch freshly ground nutmeg
  • soup stock or broth
  • parsley or chives, chopped (for garnish)


  1. Prepare dumplings: in a medium bowl, whisk together until foamy the melted butter and eggs until foamy.  Using a wooden spoon, mix in semolina, salt, pepper, and nutmeg.  Rest dough in bowl for 10-15 minutes.
  2. While dumpling dough is resting, fill a Dutch oven size pot two-thirds full with water and bring to a boil.
  3. Cook dumplings:  using a teaspoon (the kind of teaspoon you stir coffee or tea with), scoop a mound of dough.  Using a second teaspoon, cover the dough so that when the edges of the teaspoon bowls are meeting – this forms the dumpling into a oval quenelle.  Refine the shape of the dumpling by scooping the dumpling with the empty spoon (bowls nested but handles opposite each other), passing the dumpling from spoon to spoon a couple of times if necessary.   Carefully drop the dumpling into the boiling water.  Repeat; there should be 16-18 dumplings.
  4. Cook dumplings for 10-15 minutes, reducing heat slightly if the dumplings are falling apart.  The dumplings will plump up and rise to the surface when done.  Test a dumpling – the inside should be soft but not watery.  Remove pot from heat when dumplings are done and add 1 1/2 cups of cold water to the pot to stop the cooking; wait 10 minutes.  During this time, the dumplings will plump up more.  Heat soup stock or broth.
  5. Serve:  carefully drain dumplings and add to soup bowl, then add stock or broth.  Garnish with parsley or chives.

Makes 16-18 dumplings.

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