Recheis grits 

The semolina dumpling soup tastes best with a homemade clear soup and fresh chives. That's why our range includes not only the best noodles in Austria, but also the popular semolina dumplings. The portioned packs are sufficient for the ideal amount for approx. 4 people as a starter. With the recipe on the back of the pack and the step-by-step instructions, they are very easy to make and you can make semolina dumplings yourself at any time.

Beat the room-temperature butter until fluffy.

Mix the fluffy whipped butter with the egg and a pinch of salt.

The temperature of the ingredients is crucial for the dumplings to turn out perfectly. The butter and the egg should therefore have the same temperature. Therefore, always remove the ingredients from the refrigerator some time before use.

Add the semolina and mix well. Then let it rest for 3 - 5 minutes.

Use 2 teaspoons to form dumplings.

The semolina dumplings can be easily formed by gently pressing on the dumpling mixture and they will be approx. 4-5 cm long. For an optimal result, always dip the spoons in cold water and moisten them between forming the individual semolina dumplings.

Place the formed semolina dumplings in moderately boiling water and simmer gently for 12 minutes over medium heat.

Then remove the pot from the heat, put a lid on it and let it steep for 5-8 minutes. The decisive factor here is whether the semolina dumplings have a slightly firm core or should be completely cooked through.

For firm semolina dumplings let the semolina dumplings steep for 4-5 minutes with the lid on. For buttery soft semolina dumplings let the dumplings steep for 8 minutes.

Serve with fresh vegetable soup and chives!