“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 segítesz, 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.

I keep getting questions from people about gríznokedli, those lovely Hungarian soup dumplings. There is more on semolina here and an alternate, easier recipe on the gríznokedli 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 soup spoon 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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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!