Găluște
galuste
A Romanian category of semolina, flour, bread, or potato dumplings, often served in soup or with stews.
About this dish
A Romanian category of semolina, flour, bread, or potato dumplings, often served in soup or with stews. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Romanian semolina găluște soup
- 100 g beaten egg (about 2 large eggs, without shells)
- 100-120 g fine semolina
- 1 tsp oil
- 1/4 tsp salt
Soup
- 1.5 L chicken broth
- 1 carrot, thinly sliced
- 2 tbsp chopped parsley
- 1
Soup: 1.5 L chicken broth; 1 carrot, thinly sliced; 2 tbsp chopped parsley. Simmer carrot in broth until tender. Check carrots pierce easily before adding dumplings.
- 2
Use 100 g beaten egg (about 2 large eggs, without shells); 100-120 g fine semolina; 1 tsp oil and the listed remaining ingredients. Beat egg with oil and salt. Stir in 100 g semolina and rest 10 minutes; mixture should be thick but spoonable. Mix evenly without dry semolina pockets and cover during rest; batter should hold spoon marks but still drop softly.
- 3
Dip a teaspoon in broth and slide in a small test dumpling. If it falls apart, add a little remaining semolina and rest 5 minutes. If too stiff, add a teaspoon water. Use a small test because dumplings expand; make only small adjustments and rest again.
- 4
Spoon small dumplings into barely simmering broth, cover and cook 12-15 minutes until expanded and tender throughout. Add parsley. Keep a very quiet simmer, test tender nongritty center and egg mixture at 71°C/160°F before parsley.
Note
Semolina absorption and egg weight determine texture. Too much semolina makes hard dumplings; always test one first.