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Farina, Semolina, non-instant Cream of Wheat are coarsely-ground flour from the wheat endosperm. It is off-white or yellow, fine or course depending on the variety of wheat it is made from. Durum semolina comes from hard winter wheat and is used in the production of dry pasta. In Hungarian cuisine all varieties can work in cooked porridge or soup dumplings. [Products with a similar texture to semolina but made from different grains are occasionally referred to as corn or rice semolina.]
But the similarities end there. Some of these ingredients make better gríznokedli than others. The availability tends to change from time to time, from place to place, and from store to store, just like the size of egg does. We don’t measure out an egg by grams so a lot is left to chance when we call for an egg in a recipe. So when it comes to consistently successful gríznokedli, a lot is based on experience and developing a feel for it. Add a bit of less of semolina, farina or cream of wheat and the gríznokedli falls apart in the cooking liquid. Add a little more and it gets hard as a rock, when the objective is an airy dumpling. With all these variants gríznokedli making can remain a challenge even with a good recipe. Sometimes it works and sometimes it does not. As I was researching the topic I came upon a cute anecdote. A newcomer to Canada [and to cooking] just asked his mom’s advice on the phone to make gríznokedli:

“Egy tojást felversz, belekevered a grízt, olyan legyen mint a jó malter, csipetnyi só. Fövő sós vízbe beszaggatod a galuskákat. Ha túl lágyra kevered szétesnek, ki kell dobni! Ha túl keményre akkor kemény marad s azon úgy sgítesz, hogy hideg vizet öntessz hozzá, lefeded és alacsony tüzön lassan felfőzöd. Akkorák lesznek mint az öklöd és finom puha de nem omlós. Úgy is tettem, azóta minden galuskám igen finom. Isten nyugtasson Drága Édesanyám. Toronto Kanada” Yes, well, my guess is he had to have a few failures before he learned to make this stuff.

This recipe originates with Receptvarázs, the Hungarian online gasztro-magazin. I would like to add a few words of advice. Never sacrifice a good soup, cook the gríznokedli in water and add it to the soup at serving time. My other advice is to keep trying and develop a knack for the recipe.

I keep getting questions from people about semolina, farina, cream of wheat and wheatlets and of course about those semolina soup dumplings Hungarians like in their soups. There is more advice and an alternate recipe on gríz nokedli HERE

Scant 2/3 cup [100 g] semolina
1 large egg
3-1/3 Tbsp [50g] soft butter
• Combine ingredients, cover and place in the fridge for 30 minutes.
• Fill a medium Dutch pot with water and bring to a steady simmer.
• I use a soupspoon to scoop up the semolina mixture and a teaspoon to guide it into the simmering water.
• Dip the tablespoon into the simmering water and scoop up about a half a tablespoon of farina mixture.
• Dip the spoon into the simmering water and guide the semolina mixture into the simmering water.
• Repeat until all the semolina mixture is gone.
• With a large slotted spoon transfer dumplings to a dish.
• To serve transfer 3-4 dumplings to the soup bowl and pour the hot soup on the top.
• Do not store these dumplings in the soup.



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