Alsatian Semolina Dumplings using a Arthur Martin
My Gourmet, Digicook
(4.9)
Preparation time
14 min
Total time
31 min
Servings
4
Calories / Serving
329 Cals
Difficulty
Easy
Griesknepfle, the delightful little semolina pancakes from Alsace, are like a warm hug on a plate! With their origins steeped in the rich culinary traditions of this picturesque region, these fluffy delights boast a perfect blend of milk, butter, and a touch of Emmental cheese that elevates them from simple breakfast fare to a gourmet experience. Legend has it that these pancakes were often served during festive occasions, bringing families together to enjoy hearty meals and lively conversations. So grab your whisk, channel your inner French chef, and let the aroma of sizzling Griesknepfle take you on a culinary journey through the vineyards of Alsace!
Ingredients
- 500 g Milk
- 1 Pinch(es) Salt
- 1 Pinch(es) Ground nutmeg
- 250 g Semolina
- 2 Eggs
- 30 g Butter
Steps
Semolina Dough
- Add 500 g of milk, 1 pinch(es) of salt, 1 pinch(es) of ground nutmeg in the food processor bowl.
- Mix manual: 5:00min / 100°C / Speed 2.
- Add 250 g of semolina in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Add 2 eggs in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Setaside the preparation content in the food processor bowl during 15min.
Shaping the Dumplings
- Take tablespoons of the semolina dough and shape them into small, elongated dumplings, tapered at both ends, resembling quenelles.
Cooking
- Add 30 g of butter in a pan.
- Melt in the oven over medium heat.
- Pan fry in the oven with an olive oil base and turn as soon as the face is golden.
- Serve Hot.
