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Recipes with fine wheat semolina

3 recipes that use fine wheat semolina, with photos, step-by-step instructions and cook times. The quickest, Topfenknödel, takes 40 minutes. It is most often cooked with butter, caster sugar and cinnamon.

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Grießnockerlsuppe

Grießnockerlsuppe is the soup that opens a proper Austrian Sunday lunch, from Viennese grandmothers' tables to village inns in Upper Austria: a clear, deeply savoury beef broth with three or four soft, oval semolina dumplings that should be fluffy enough to cut with a spoon. The broth is made from beef shin and bones, simmered slowly with charred onion; broth left over from Tafelspitz works perfectly too. Chef's tip: let the semolina mix rest for 15 minutes before shaping; the grains swell and the dumplings hold together without going heavy.

185 minAustrianSoups
by KrazyBadal 0 views

Topfenknödel

Topfenknödel belong to the long Austrian tradition of sweet main courses: in Viennese homes and Lower Austrian inns they are often served as a light Friday lunch, or as dessert after soup. Fresh quark, butter, egg and semolina make a dough that cooks into soft, tangy, almost cheesecake-like dumplings, which are rolled in breadcrumbs toasted in butter with cinnamon sugar and served with a warm fruit compote. A common mistake is boiling them hard; they puff, crack and fall apart, so keep the water just shivering. Most quark is made without animal rennet, but check the label and choose one marked vegetarian. Chef's tip: rest the dough for at least 30 minutes so the semolina can swell; it makes the dumplings hold together.

40 minAustrianDesserts
by KrazyBadal 0 views

Powidltascherl

Powidl, a thick, dark plum butter cooked for hours without added sugar, came to Vienna from Bohemia, and these little pockets are one of its best uses. In Austrian homes they are a sweet lunch in late summer, when the new season's plums arrive, or a pudding after a bowl of soup. A tender potato dough is cut into squares, folded around a spoonful of spiced powidl, simmered, then tossed in golden butter crumbs and dusted with icing sugar. A common mistake is overworking the dough, which makes it tough and sticky; mix the potato and flour only until it comes together. Chef's tip: rice the potatoes while hot and spread them out to steam dry, so you need less flour and the dough stays light.

75 minAustrianDesserts
by KrazyBadal 0 views

Goes well with fine wheat semolina