Traditional German Semolina Dumplings

Traditional German Semolina Dumplings – Griesskloesschen or Griessnockerl


Traditional German Semolina Dumplings

These traditional German Semolina Dumplings are easy to prepare. You can find semolina at Walmart, Whole Foods and in several grocery stores in the aisle with Italian food. This recipe serves about 6-8 people.

Ingredients for traditional German Semolina Dumplings:

  • 250 ml (8.45 oz) of milk
  • 2 tablespoons of butter
  • 100 g (3.52 oz) of semolina 
  • 2 eggs XL
  • ½ teaspoon of salt
  • ¼ teaspoon of ground nutmeg
  • 1.89 l (2 qt) of beef broth

Ingredients for Traditional German Semolina Dumplings

Preparation of traditional German Semolina Dumplings:

Mix milk, butter, salt, and nutmeg in a saucepan. Heat the mixture up on the stove until it boils. When the butter is melted, add the semolina to it. Boil the milk mixture while constantly stirring with a whisk. The dough for the dumplings is ready when the ingredients are combined into a ball. It takes about 3-4 minutes. Remove from the stove and let it cool down. Add eggs and stir with a whisk until the dough is smooth. Let the dough chill for about 15 minutes in the refrigerator.

Preparation of Traditional Geman Semolina Dumplings      Finishing Semolina Dumpling Soup Recipe

Finishing traditional German Semolina Dumplings:

Bring the beef broth or Oma’s homemade Beef Broth or Beef Soup to a boil. Using two teaspoons form the dough into dumplings (small balls). Portion with one teaspoon and slide the dumplings with the second teaspoon in the boiling water. You can form little balls with your hands. Wet your hands to avoid the dough sticking to your hands.

Place the dumplings in the boiling soup or broth. Turn the heat down and let the dumplings simmer for about 10 minutes or until they float to the top of the soup or broth.

Your Semolina Dumplings are ready to be served.

Traditional German Semolina Dumplings

  • Ursula H Baltzer

    My Mom made the filling for the pockets with ground meat (I use deer Meat) with diced hard Salami, green onions, salt& pepper to taste an egg and mixed very well. She put the mix in the pocket and boiled them in beef broth until they floated to the top of the pot and removed them promptly and we would have a side of salad with it. Deer meet has no grease as we get ot butchered and ask them not to add beef suet for obvious reasons. You will enjoy this with so much less guilt because the meet is rich and no fat. Best Ever!!

    • The Oma Way

      Ursula, using deer meet for the filling of the Maultaschen is a good choice too.