German Semolina Dumplings Grießklößchen for Soup Recipe
Grießklößchen are small, delicate semolina dumplings that in Germany are often served floating in clear broth. They are light as little pillows and somewhat resemble a cross between Polish poured dumplings and potato dumplings, just in mini form. They’re a great way to turn a simple broth into a more filling Sunday-style dish.
These classic German semolina dumplings instantly turn a simple clear broth into a comforting, more substantial meal, while still staying light and delicate.
Chef's tips
The key to fluffy dumplings is gentle simmering rather than a rolling boil, which can break them apart. If the mixture feels too soft, give it more resting time so the semolina can absorb the liquid fully.
How to serve
Serve in deep plates with plenty of hot broth and vegetables like carrot rounds and thin leek slices. A slice of fresh bread or a simple green salad makes the meal more filling.
Ingredients
- semolina - 80 g
- milk - 150 ml
- butter soft - 30 g
- egg at room temperature - 1 piece
- ground nutmeg - 0.13 teaspoons
- salt for the mixture, plus for the water - 0.5 teaspoons
- ground white pepper or black pepper - 0.13 teaspoons
- chicken stock for serving - 1 l
- parsley leaves chopped, for serving - 1 tablespoon
Preparation
- In a small pot, heat the milk with salt until hot; it doesn’t need to come to a full boil. Remove from the heat and pour in the semolina, stirring constantly with a spoon so no lumps form.
- Keep stirring for another 1–2 minutes, until the mixture thickens to the consistency of very thick pudding. Set aside to cool slightly for about 10 minutes – the mixture should be warm but not hot.
- In a bowl, beat the soft butter until fluffy (you can use a spoon or a hand mixer). Add the egg and continue beating until well combined.
- Add the cooled semolina, nutmeg and pepper to the bowl. Mix thoroughly until you get a uniform, thick mixture. If it seems too loose and very sticky, let it rest for another 10 minutes so the semolina can swell further.
- Bring a wide pot of salted water to a boil. Reduce the heat so the water is only gently simmering rather than vigorously boiling.
- Using two small teaspoons, form small dumplings: scoop a portion of the mixture with one teaspoon and use the other to slide it into the water. Work calmly; the dumplings will swell as they cook.
- Cook the dumplings for 8–10 minutes from the moment they rise to the surface. Do not stir too vigorously so you don’t break them.
- In a separate pot, heat the chicken stock. Gently lift the cooked dumplings out with a slotted spoon and transfer them into the stock.
- Serve the hot broth with dumplings, sprinkled with fresh parsley.
Storage
Store the dumplings in a little stock in the fridge for up to 2 days. Reheat gently in hot stock, without boiling vigorously, so they stay soft and don’t fall apart.
