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My mother and I used to always have my German Oma send us packages from Germany of an "instant" or packaged brand dumpling.  It was called GRIESNOCKLE SUPPE.  After my Oma moved to the states, we had to come up with our own version.  It tastes just the same.  Do you think I could get a U.S. patient on it??  Ha!

1/2 stick butter, melted

2 large eggs, beaten

10 Tablespoons farina (cream of wheat)

1/2 teaspoon salt

1/4 teaspoon nutmeg

8 cups beef stock or bouillon, for cooking 

In medium bowl, combine first five ingredients.   Cover and let stand 10 minutes (very important step).  Meanwhile, in a large Dutch Kettle with a tight fitting lid, heat beef stock to a rolling boil. 

To make dumplings, use a serving type teaspoon, dip spoon into hot broth and then dip into bowl of prepared farina mix cutting out and forming an oval dumpling.  Quickly drop each dumpling into hot broth.  Repeat until all farina mix is used, making about 10 to 12 dumplings.  Reduce heat under broth to medium, cover tightly and simmer (without peeking) for 10 minutes.  Remove from heat and let stand, covered tightly, (still no peeking) an additional 10 minutes.  Serve 2 or 3 dumplings, with broth, per person.


Note:  DO NOT REMOVE LID FROM KETTLE DURING THE ENTIRE COOKING PROCESS OR DUMPLINGS WILL FALL AND WILL BE TOUGH.  Like any "knodel", if cooked properly, they are light and tender.   Once cooked, dumplings will stay tender.  Leftovers can be refrigerated in remaining broth and reheated.

Donated by Karen Moser

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Last updated May 20, 2005