Grammelknödel (semolina Dumplings)
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g semolina
- 2 egg (s)
- 1 tablespoon lard or butter
- 750 ml milk
- 1 teaspoon salt
- 1 bunch parsley
- 125 g reaves (reaves)
- 1 teaspoon marjoram, (heaped )
Print Recipe
Pin Recipe Instructions
- Bring the milk to the boil, salt, dissolve the fat in it, take the saucepan off the heat and slowly sprinkle in the semolina while stirring. Process to a smooth pulp and heat on the plate with the remaining heat while stirring until a thick dumpling is formed. Immediately put it in a mixing bowl and work in the eggs and parsley one after the other. To let it cool down.
- Finely chop the grams, heat them briefly in the pan with the marjoram, set aside.
- Shape the semolina mass into a thick roll, cut into slices of the same size, press into flat cakes, place a heaped teaspoon of grams in the middle and shape into dumplings with wet hands, put in boiling water, reduce the heat and simmer for about 10 minutes to let.
- Side dish with sauerkraut, Bavarian cabbage or pumpkin vegetables.
- If you don`t have gram, it`s semolina dumplings. They are a fine accompaniment to all roasts. They are real sauce swallowers.
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