Another famous Soup Dumpling, found in every Gasthaus throughout Austria and Bavaria. Serve it in a bowl of home made chicken- or beef stock, sprinkle some chopped chives over and enjoy as first course.
- Beat the eggs and melted butter until foamy, stir in the semolina, season with salt, pepper and freshly grated nutmeg to taste. Mix well and let rest for 10 minutes.
- Form oval quenelles with the aid of 2 teaspoons, drop them into boiling water, don't overcrowd the pot, they will plump up.
- Cook for 10 - 15 minutes or until they rise to the surface.
- Remove from the heat, add one cup of cold water to the pot and let stand for another 10 minutes, by now they should have doubled in bulk.
- Drain and serve in broth, sprinkled with chives and grated nutmeg.
- Note: I always make one extra dumpling that can be cut open to check for doneness. If the sample dumpling is not soft inside, leave them a little longer. It should be soft but not mushy.
Excellent recipe. Looked too simple top be good, ...but it was great. The next time I make it I may try adding a little minced parsley and chives in with the batter, (...and maybe a little bit of Parmegiano cheese?). Thank you.
Wunderbar!!!! I have tried several recipes, looking for one that tastes like the kind my mom used to make (she was from Vienna and an excellent cook), this one by far is the best!! The TEXTURE is perfect, just like I remember. I find myself making this when I need some good comfort food, it reminds me of my mom and very good times in Austria with my grandparents. Thank you for posting this yummy PERFECT recipe and rekindling the good memories associated with it!