Farina Dumplings

April 5, 2011

Author Notes: I resurrected my late mother-in-law's farina dumpling recipe and marveled at how five everyday ingredients and a simple stir can make such a delicious addition to soup. In her native Vienna a meal often begins with a clear broth garnished with something made of dough: strips of crepe (Fridatten), little fried dough "peas," (Backerbsen) or these farina dumplings (Griesknödel). - magdancemagdance

Food52 Review: Not only were these a snap to make, but they turned some leftover chicken broth into a tasty after-school dish for the Starving Student. They are definitely on my list of go-to quick bites! - wssmomwssmom

Serves: 6


  • 1/2 cup farina (not quick cooking or instant)
  • 3 tablespoons butter, softened
  • 1 egg, large
  • 1/2 teaspoon salt
  • 1 tablespoon flour
  • parsley for garnish
  • clear broth to serve
In This Recipe


  1. Salt 3 quarts of water and put the pot on to boil.
  2. Mix softened butter with dry ingredients. Mixture will be crumbly.
  3. Add egg and stir until it forms a smooth, sticky, mass.
  4. Scoop dough in 2-teaspoon gobs into simmering water, using a second spoon to dislodge each one. Make 12-16 dumplings.
  5. Cook uncovered 10 minutes, keeping water at or below the simmer.
  6. Add 1/4 cup cold water to the pot, turn off heat and cover. Leave undisturbed for one hour.
  7. Add dumplings to broth, sprinkle with parsley and serve immediately. To make in advance, refrigerate, covered, and reheat gently in broth.

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