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.