Cream of Wheat Dumpling Soup (Griessknockerlsuppe)
This may seem odd to have a breakfast cereal become the base of a dumpling soup. You may recognize the coarse ground flour as Semolina or Farina and has been used for centuries for them as well as noodles.
Why Facebook?
You get to meet others too that share German heritage. Comment on the recipes and submit your own also.
Prep time: | Cook time: | Total time: | Yield: 16 Dumplings , Serving size: 1-1/4 cup and 4 Dumplings | Calories per serving: 250 | Fat per serving: 15 gr | carbs per serving: 22 gr | protein per serving: 8 g
When any of us were not well and didn't feel much like eating, Grandma Block would make us little bowls of broth with tiny dumplings in them. This soup invariably tasted good and helped us get over our illness. It is quickly made, with ingredients readily available.
serves 4 - 6
Ingredients: 1 C. water or milk
1tsp. Butter
1 beaten egg
1/2 C. Cream of Wheat
Dash of salt
Dash of nutmeg (if desired)
1 1/2 quart (6 cups) soup broth grandma usually used chicken bouillon cubes dissolved in boiling water but I like to make home made chicken Stock.
Start a 2 quart sauce pan with water 3/4 full to a simmer.
Combine water or milk, butter, salt,
Add cream of wheat in a saucepan and cook until thick.
Let the mixture cool then beat in the egg thoroughly. the texture should be only stiff enough to hold it's shape. You can add a water or milk a tablespoon at a time if it is too thick.
You can do this recipe without cooking it first. Just cook the dumplings longer. You get a firmer dumpling when mixing uncooked cream of wheat. Here I used water instead of milk. The dumplings turn out darker. I prefer the nice creamy white look.
To cook the dumplings use two spoons to form a nice egg shaped dumpling then scoop it off the spoon into boiling water. The size can vary.
\My grandma used half a teaspoon of batter per dumpling I use a full teaspoon to Tablespoon. They do expand a bit. The water should be simmering but not a rolling boil which will break apart your dumplings.
I dip the spoons in water in between dumplings to lubricate the surface so the dumplings batter doesn't stick. The dumplings go down to the bottom of pan to cook
Then they rise to the top when they are done. Don't cook too long, 5 minutes is a good rule of thumb.
Cut one dumplings after 10 to 15 min. In the above picture the insides are not quite cooked yet.
If you are using uncooked cream of wheat you will need to cook them longer. for Tablespoon size dumplings at least 20 min.
Lift out the dumplings
and place on a plate till your ready to serve.
Fill the soup bowl with chicken broth, add some dumplings and garnish with chopped parsley.
