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). - magdance —magdance
Test Kitchen Notes
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! - wssmom —wssmom
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Ingredients
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1/2 cup
farina (not quick cooking or instant)
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3 tablespoons
butter, softened
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1
egg, large
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1/2 teaspoon
salt
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1 tablespoon
flour
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parsley for garnish
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clear broth to serve
Directions
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Salt 3 quarts of water and put the pot on to boil.
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Mix softened butter with dry ingredients. Mixture will be crumbly.
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Add egg and stir until it forms a smooth, sticky, mass.
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Scoop dough in 2-teaspoon gobs into simmering water, using a second spoon to dislodge each one. Make 12-16 dumplings.
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Cook uncovered 10 minutes, keeping water at or below the simmer.
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Add 1/4 cup cold water to the pot, turn off heat and cover. Leave undisturbed for one hour.
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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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