6.3.10

SEMOLINA SOUP DUMPLINGS – GRÍZNOKEDLI



“Egy tojást felversz, belekevered a grízt, olyan legyen mint a jó malter, csipetnyi só. Fövő sós vízbe beszaggatod a galuskákat. Ha túl lágyra kevered szétesnek, ki kell dobni! Ha túl keményre akkor kemény marad s azon úgy segítesz, hogy hideg vizet öntessz hozzá, lefeded és alacsony tüzön lassan felfőzöd. Akkorák lesznek mint az öklöd és finom puha de nem omlós. Úgy is tettem, azóta minden galuskám igen finom. Isten nyugtasson Drága Édesanyám. Toronto Kanada” Yes, well, my guess is he had to have a few failures before he learned to make this stuff.

I keep getting questions from people about gríznokedli, those lovely Hungarian soup dumplings. There is more on semolina here and an alternate, easier recipe is here. I can't recall semolina dumpling problems, back in the day in Hungary. But of course there was only one type of gríz and the only challenge cooks faced was who can make the largest and airiest dumplings.

SEMOLINA SOUP DUMPLINGS
Scant 2/3 cup [100 g] semolina
1 large egg
salt
3-1/3 Tbsp [50g] soft butter

• Combine ingredients, cover and place in the fridge for 30 minutes.
• Fill a medium Dutch pot with water and bring to a steady simmer.
• I use a soup spoon to scoop up the semolina mixture and a teaspoon to guide it into the simmering water.
• Dip the tablespoon into the simmering water and scoop up about a half a tablespoon of farina mixture.
• Dip the spoon into the simmering water and guide the semolina mixture into the simmering water.
• Repeat until all the semolina mixture is gone.
• With a large slotted spoon transfer dumplings to a dish.
• To serve transfer 3-4 dumplings to the soup bowl and pour the hot soup on the top.
• Do not store these dumplings in the soup.

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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!