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Hungarian Semolina Dumpling Soup – Grízgaluska Leves
Hungarian semolina dumpling soup recipe, Grízgaluska leves
Hungarian semolina dumpling soup is one of the our favorite Sunday soups. The semolina dumplings are floating in a bowl of homemade chicken, beef or vegetable soup. Making those fluffy dumplings is always a challenge, you have to figure out the right egg-semolina ratio, find the fine balance in order to make soft, but yet stable dumplings. If the mixture is too wet, the dumplings will fall apart while simmering. If you add too much semolina, your dumplings will be stony.
How to make super tender semolina dumplings?
Tip 1. Do not whisk the egg and make it foamy. Just gently stir.
Tip 2. Do not add salt to the mixture, it will make your dumplings firm. Add salt to the water that you boil the dumplings in.
Tip 3. For a medium egg (around 50 grams) you add 50 grams (1/4 cup)of semolina.
I cooked this soup with chicken breast fillet, you can also use other chicken parts with bones, the cooking time will be longer then. Or you can make it without meat and create a delicious vegetable soup.
What type of semolina to use?
In Hungary we use coarse ground wheat farina (coarse semolina) , white-beige in color, we also call it Gríz. That is why it is called ‘grízgaluska’ soup. Galuska means dumpling.
How to shape the semolina dumplings?
Form small, ellipse-shaped dumplings using two tablespoons. Here is a short video, it helps you to make them.