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Austrian semolina dumplings in broth (traditional method and Thermomix)
Description
Soft, delicate and comforting, These semolina dumplings are a staple of Austrian home cooking. In Austria, they have been served for generations in a clear broth, often after a day spent outdoors in the cold, in the mountains or on the ski slopes.
Unlike French quenelles, this version is prepared with fine durum wheat semolina, butter and an egg. The texture is lighter, almost airy, and the deliberately simple flavour highlights the quality of the broth.
Although little known in France, these dumplings are part of everyday life in the Alpine regions of Austria and Tyrol, where a hot soup is often the first course of a meal. It is a cuisine without complications, deeply linked to winter, winter sports and the idea of gathering around a table after a day in the great outdoors.
A discreet but essential recipe that is well worth discovering.
Ingredients
Instructions
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TRADITIONAL METHOD
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Preparation
- Place the softened butter in a mixing bowl and stir with a spoon until it is soft. Add the egg and mix thoroughly until the mixture is smooth.
- Then add the semolina and season generously with salt, pepper and nutmeg, if desired. Mix well.
- Cover and leave the mixture to rest for 20 to 30 minutes at room temperature so that the semolina can swell properly.
- Form quenelles using two teaspoons dipped in hot water.
- Bring the stock to a simmer. Gently add the dumplings, cover and cook for 12 to 15 minutes, without boiling or stirring, until they are well puffed up and soft in the centre.
- Serve immediately in hot broth, sprinkled with fresh chives.
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THERMOMIX® METHOD
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Preparation
- Place the softened butter and egg in the Thermomix bowl.
- Mix for 20 seconds / speed 3, without heating, until you obtain a smooth mixture.
- Add the semolina, salt, pepper and nutmeg.
- Mix for 20 seconds / speed 3.
- Leave the mixture to rest for 20 to 30 minutes at room temperature, directly in the bowl, with the lid on.
- Shape the dumplings using two teaspoons dipped in hot water.
- Bring the stock to a simmer. Add the dumplings, cover and cook for 12 to 15 minutes, without boiling, until they are well puffed up and tender in the centre.
- Serve piping hot, with fresh chives.
