German Grießnockerlsuppe (Semolina Dumpling Soup) and a how to make a pressure cooker Dark-Roasted Chicken Broth

This soup is a German recipe that mother would often make for us. Like chicken soup is to America, this soup is comfort food in Germany. The dumplings are made with semolina flour, and served in a chicken broth. The broth, here, looks dark because I’ve given a long and loving roast to chicken. Childhood memories!

 

This German (or Austrian) soup is something that brings me way back to my childhood. My Mutti (German mom) made chicken soup just like one would expect her to. Soup, for dinner, was a common occurrence.

It was always homemade, and never out of a can. When she’d made these Grießnockerl (pronounced GREES-NOKE-AIRL) dumplings, I couldn’t wait to dig in to them. I loved the fluffy texture and very mild flavor.  This very dumpling ranks high on my childhood comfort food list.

Eventually, my mother taught me how to shape the dumplings, using two spoons.  What’s interesting is that I remember my mother buying a box mix for the dumplings. I made it my mission to do some research on how to make these, from scratch. 

I love making homemade pastas, so I always have a bag of Bob’s Red Mill Semolina Flour on hand. There is not reason you can’t use cream of wheat. (I vaguely remember my Mutti saying she did.)

Just don’t skip the freshly grated nutmeg. I think that gives the dumplings another layer of flavor.

I watched a couple of YouTube videos on how to shape these dumplings into three clear edges.  It takes a bit of practice, but I discovered that keeping a glass of water to keep the spoons wet was a big help.

I didn’t quite perfect the three-edge dumpling, but my mom would have approved that I did make them into the two-sided dumplings that she taught me how to make…again, and again.

Cooking the dumplings was successful, because I made sure that the water was just barely simmering.  Had I kept the water at a rapid boil, they would have easily fallen apart.

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German Grießnockerlsuppe (Semolina Dumpling Soup) and a bonus Pressure Cooker Recipe for Dark-Roasted Chicken Broth

This soup is a German recipe that mother would often make for us. Like chicken soup is to America, this soup is comfort food. The dumplings are made with semolina flour, and served in a chicken broth. The broth, here, looks dark because I've given a long and loving roast to chicken. Childhood memories!

Prep Time1 hour hr 15 minutes mins

Cook Time1 hour hr 30 minutes mins

Total Time2 hours hrs 45 minutes mins

Course: main, Soup

Cuisine: German

Servings: 4

Author: Debby – www.AFeastfortheEyes.net

Ingredients

BROTH:

• You can use commercial broth if you prefer of making homemade broth
• 6 chicken legs
• 1 onion cut into quarters (no need to peel)
• 3 medium-sized carrots cut into large pieces
• 3 stalks celery cut into chunks
• 1 garlic clove no need to peel
• 6-8 stalks fresh parsley
• Salt & pepper
• Olive oil
• 8 cups water

SEMOLINA DUMPLINGS:

• 5 1/2 tablespoons unsalted butter 80-grams, softened
• 2 eggs lightly beaten at room temperature
• 2/3 cups semolina (wheat farina, cream of wheat. 130-grams (I used Bob's Red Mill semolina)
• 1/4 teaspoon fine salt
• 1/8 teaspoon fresh ground nutmeg
• 1 tablespoon flat parsley chopped

Instructions

Chicken broth:

• Preheat the oven to 425°F.
• Place the chicken into a roasting pan.
• Note: I like to use my large cast-iron frying pan.You could use chicken thighs, as they are also less expensive.
• Nestle the vegetables around the chicken.
• Season the chicken with coarse salt & pepper and drizzle the chicken and veggies with olive oil. Nestle the parsley in the pan.
• Roast the chicken and vegetables for about 30 minutes.
• Turn the chicken over, and season with additional salt and pepper.

  Continue roasting for another 45 minutes; you will begin to smell a rich aroma coming from the oven. The chicken might looks very dark, and dry. Don’t worry, because it will then be cooked in water to make a rich broth.
• Place the roasted contents into your pressure cooker pot (or into a large stockpot).
• There should be chicken and vegetable “fond” stuck to the bottom of your pan. Add one cup of water and bring everything to boil, scraping and loosening up the dark brown matter. This is flavor!
• Pour the contents into the pot and add 7 cups of water.
• If using your InstantPot pressure cooker, use the SOUP setting (30 minutes) to pressure cook on high.
• If using a stove top stock pot, simmer for 90 minutes.
• Once the pressure cooker beeps, do a quick release.
• Pour the soup contents through a large sieve and into another pot. Reserve the chicken, to cut up and add into the soup (or freeze for another purpose).
• Discard the remaining vegetables.
• NOTE: Season the broth with salt, to your taste. The reason that I don’t add additional salt, while simmering my soup, is that I might use it for a recipe and I want to adjust the salt at the very end of my recipe.
• Freezes beautifully.

For the dumplings:

• Beat softened butter with an electric mixer until creamy, about 1 minute.
• Gradually add half of the beaten eggs, then half of the semolina.
• Add the remaining eggs, semolina, nutmeg, salt and parsley and mix until well combined. The mixture should be soft and creamy.
• Put the batter into the fridge and let it rest for 15 minutes, so it gets firm.
• Bring a wide pot of generously salted water to a boil.
• Reduce temperature to medium-low. The water should simmer gently but not be boiling or the dumplings will fall apart.
• Dip two tablespoons (to avoid sticking) into hot water and form tight, oval quenelles with the aid of 2 tablespoons, so they end up with three clear edges and a smooth surface. NOTE: It took a little practice, but it wasn't too hard. Mine didn't get three clear edges, but I thought they still looked respectable. I don't think there's a need to shape them by hand, as long as you chill the dough. I don't recommend chilling them for longer than the recommended
• Don’t make them too big, as they will double in bulk!
• Drop the formed dumplings into the simmering water. (I used a spatula to lift them gently into the water, so they wouldn’t break apart.)
• If you are using a rather small pot, don’t overcrowd it, because the dumplings will plump up.
• Cook the dumplings in barely simmering water for 5 minutes.
• Reduce the temperature to low and let them steep for another 10 to 15 minutes. By now, they should have doubled in volume. (Try one dumpling, if it is still quiet firm in the center, let them steep for a couple more minutes.) NOTE: I didn't try a dumpling, and they turned out perfectly! The dumplings should be soft but not mushy.
• Meanwhile heat the stock (you need about four cups).
• When the dumplings are done, transfer them with a slotted spoon into soup bowl. Add a ladle of stock and serve sprinkled with chopped chive.

Notes

Recipe adapted from “Lil Vienna”

Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!

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