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 )
Grammelknödel (semolina Dumplings)
Grammelknödel (semolina Dumplings)

Instructions

  1. 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.
  2. Finely chop the grams, heat them briefly in the pan with the marjoram, set aside.
  3. 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.
  4. Side dish with sauerkraut, Bavarian cabbage or pumpkin vegetables.
  5. 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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