Chicken Soup with Farina Dumplings

As per request of one of my dear readers, I wanted to introduce this much loved soup of our grandmothers. I am not sure where the soup originates from (Austria perhaps), but it is well known all over the old continent. It is delicious, easily made and filling.

The base for the soup can be chicken or veal stock and dumplings are made from farina flour. This flour is coarse and resembles grits, but unlike grits, it is made from wheat. Apparently for many years I was confusing the name for semolina and farina flour. I recently learned that semolina is mainly used for making pasta and gnocchi and farina is used as cereal (cream of wheat). In Bosnia farina is called griz and in Germany grieß. We mainly use farina for dumplings and desserts. If you happen to go through my recipe index, my Semolina Pudding should actually read farina pudding (I promise I will change that).

chicken soup with farina dumplings

Chicken Soup with Farina Dumplings

{print recipe}

Chicken stock:

  • 1. 5 – 2 l (1.5 – 2 quarts) water
  • 100-200 g (3.5 – 7 oz) chicken (I usually use breast without skin, but dark meat can be used as well) or veal
  • 2 medium carrots (cut once lengthwise and once across)
  • 1 parsnip (cut once lengthwise and once across)
  • 1 celery stalk
  • 1 small onion
  • 2 parsley twigs
  • Vegeta
  • Salt
  • Pepper
  • Parsley (finely chopped)

Farina dumplings:

  • 100 g (3.5 oz) farina flour
  • 2 pinches of salt
  • 1 pinch of fresh ground black pepper
  • 1 pinch of ground nutmeg
  • 50 g butter (1.7 oz)- at room temperature
  • 1 egg

Preparation:

  1. In a stock pot filled with water add chicken and all the vegetables. Bring it to a boil and then lower the temperature and simmer for about 30 minutes.
  2. Strain the stock and set aside all that’s left in the sieve.
  3. Return the clear stock into the pot. Finely chop chicken, carrots and parsnip and put back into the stock.  Onion, celery, and parsley can be discarded. Spice with vegeta, salt and pepper. Let it simmer lightly.
  4. Dumplings need to be prepared immediately before you want to add them to the soup. Do not let the dumpling mixture sit and wait, because they will not turn out good.
  5. For the dumplings combine farina with salt, pepper and nutmeg in a small bowl. Add softened butter and egg and make a mixture gently mixing with a fork. Do not use electric mixer. Do not over mix.
  6. Take a small spoon and grab some of the mixture. With another spoon help shape the mixture into a nice oval and put it into simmering soup. Work fast. Dumplings will start expanding and coming to the surface.
  7. When they are about triple in size, turn off the stove, add chopped parsley to the soup and let it sit for about 5 minutes before serving. If dumplings are made right they will have a soft consistency, somewhat grainy texture and will not be hard or fall apart.

*** I suggest not to make these dumplings with hands as you may squeeze and press the mixture too much and then they will be too hard after they are done.

Chicken stock

Making Farina Dumplings
Making Farina Dumplings
Farina Dumplings Mixture
Farina Dumplings Mixture
Make Farina dumplings using two spoons and shaping them into an oval
Make Farina dumplings using two spoons and shaping them into an oval

SONY DSC

Chicken Soup with Farina Dumplings

Chicken Soup with Farina Dumplings

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Buchteln – Sweet pull-apart Rolls

Buchteln are Bavarian/Austrian sweet rolls or dumplings usually filled with jam. I’ve seen them served with warm vanilla sauce poured on the top of them. They are also popular in other regions of Europe, including my homeland, Bosnia. They are very simple to make. I love how they snugly fit together in the pan and how easily they come apart when you need one. They are great for breakfast or any other time of the day. My Grandma often used to make them filled with rosehip jam.

This cold winter morning seemed perfect for Buchteln, so I made them for breakfast filled with homemade plum jam and nutella.

Buchteln                                                         Printable recipe        

  • 4 cups (500 g) all-purpose flour
  • 1 tbsp active dry yeast (or 40 g fresh yeast)
  • ½ cup (100 g) sugar
  • 1 vanilla sugar (1 tsp vanilla extract)
  • Zest of one small lemon
  • 7 tbsp (100 g) butter (soft)
  •  1 egg
  • 1 egg yolk
  • 1 cup (250 ml) warm milk

For filling:  Your favorite jam, nutella, sweetened cream cheese and raisins, etc.

For brushing: 1 tbsp melted butter

For dusting: Powder sugar

  1. Combine flour, yeast, sugar, vanilla, lemon zest and mix well for few minutes.
  2. Add half of the milk and start mixing.
  3. Add egg, egg yolk and butter and remaining milk, continuing mixing for another 3-4 minutes or until the dough stops sticking to the walls of the mixing bowl.
  4. Knead the dough by hand for few minutes, form it into a ball, cover with kitchen towel and let it rise for about 1 to 1 ½ hours or until double in volume.
  5. Now roll it into a 1/3 in (about 8 mm) thick rectangle and with a pizza cutter, cut into smaller squares (about 3 x 3 in, 8 x 8 cm)
  6. Place a tbsp of jam on each square and close by bringing together opposite corners, pinching them tightly and making a small ball.
  7. Place formed buchteln into a round spring form lined with parchment paper. Melt 1 tbsp of butter and brush over buchteln, cover with kitchen towel and let rise until double in volume.
  8. Bake at 380 F (190 C) about 30 minutes. Cool down slightly, dust with powder sugar and serve warm.

Enjoy!

Apple Dumplings with a twist

One beautiful, sunny fall weekend in September, we made a trip to the Amish country in Northern Indiana. Driving through the rolling fields of corn, beans and soy, with patches of autumn colored trees was just amazing and so peaceful. We spent the afternoon at the local Apple Festival and enjoyed the sights of the homemade baked goods, Amish made items, apples, mums and Amish children in their simple, pretty attires.

My daughter and I ate some wonderful apple dumplings with vanilla ice cream and since that weekend I wanted to make them myself. Today was a perfect day, since I bought some small Jonathon apples at the Farmer’s Market.

For this recipe, in addition to Amish apple dumplings I was also inspired by stuffed baked apples (a desert from Bosnia). The end result was super delicious! Take a look!

Dough:

  • 2 cups (250 g) all-purpose flour
  • 9 tbsp (130 g) cold butter
  • 1/3 cup (75 g) sugar
  • pinch of salt
  • grated peel of 1/2 lemon (+ juice)
  • 1 egg
Filling:
  • 6-8 small apples
  • 1/4 (50 g) raisins
  • 1/2 (50 g) chopped walnuts
  • 1/3 cup (65 g) brown sugar
  • 2 tbsp dark rum ( or 1/2 tsp cinnamon)
  • Egg wash: 1 egg yolk + 1 tbsp of milk
1. Combine flour, sugar, salt and lemon peel and mix well. Add butter and work it into flour until small crumbles form. At the end add the egg, knead it well. Wrap the dough in plastic wrap and chill for at least 30 minutes.
2. For filling combine raisins and walnuts, add brown sugar and rum (or cinnamon, or both) and set aside.
3. Wash, pat dry and peel and core apples. Brush with lemon juice and set aside.
4. Roll out the dough on lightly floured surface. Using rim of a small bowl, cut out circles for the dumplings. Cut out decorative hearts, flowers, leaves or similar with a cookie cutter.
5. Place an apple in the center of the dough circle, fill the core with the raisin-nut mixture. Enclose the dough. Brush some water over the top and place the decoration.
6. Place the apple dumplings into a buttered (or parchment paper covered) pan. Brush with egg wash and bake for 30 minutes at 375 F or 190C.
Serve warm, with vanilla ice cream or apple dumpling sauce.
Note: I didn’t find necessary to make the sauce since the dumplings are already sweet and vanilla ice cream was just perfect addition.