In Austria, dumplings are popular the whole year round regardless of whether it’s hot or freezing cold. Dumplings are always a favourite particularly these Grammelknödel (greaves dumplings) – with their delicious outer and tangy filling, we love this delicacy served fresh at the table. It is not by chance that we have the old saying in Austria: “Knödel warten nicht auf den Gast, sondern dieser auf die Knödel.” (“Dumplings do not wait for the guest, they wait for the dumplings!”)

Metainformationen

Ingredients

For the dumpling dough:

  • 500 g potatoes (floury, cooked and mashed)
  • 1 egg
  • 300 g flour (semi-coarse/fine)
  • salt
  • flour (for flouring the work surface)

For the filling:

  • 200 g greaves (a fat by-product/ a little like crackling, coarsely chopped)
  • 1 onion (coarsely chopped)
  • 2 garlic cloves (coarsely chopped)
  • parsley (coarsely chopped)
  • salt
  • pepper

Directions for Grammelknödel

  1. Boil the potatoes, allow the steam to escape, peel and press through a grater whilst still hot, if possible.
  2. Knead the potato mixture with the egg, flour and salt until you have a smooth dough. Using a spoon, cut out about 15 equal-sized pieces. Press or roll these out on a floured surface to form even dough rounds.
  3. To make the filling, coarsely chop the greaves, onions, garlic and parsley, mix well and season with salt and pepper.
  4. Place this mixture in small ball shapes on the dough rounds and shape into dumplings.
  5. Place the dumplings in boiling salted water and simmer for approx. 10 minutes until they rise to the surface.

GOES WELL WITH Sauerkraut

Sauerkraut (fermented raw cabbage) is one of the most popular side dishes in Austria, particularly with down to earth and hearty dishes.
Sauerkraut (fermented raw cabbage) is one of the most popular side dishes in Austria, particularly with down to earth and hearty dishes.

TIP

It is easiest to work with the greaves if you put it in the freezer for a couple of hours after rolling it into small balls. This little “power nap” will make it easier for you to blend it into the dumpling dough.

JUST ONE MORE THING

From a culinary viewpoint, Austria is a country of Knödel (dumplings). No other cuisine in the whole world conjures up as many different versions as the Austrian. And, as one would expect of such a “Knödel and Strudel country”, it doesn’t matter at all at which point in the meal this is served. An excellent culinary tip are also our popular Fleischknödel (Meat Dumplings).

A simple potato dough filled with ground meat and herbs: Austrian meat dumplings.
If the dumplings are well-filled, you’re half way there! A simple potato dough filled with ground meat and herbs – this are our Austrian Meat Dumplings.