If the dumplings are well-filled, you’re half way there! A simple potato dough filled with ground meat and herbs – this is all this classic Meat Dumplings requires. After all, real dumpling fans do say, “a day without dumplings is a fasting day!” And there’s good reason for this – they are filling and easy to make and this is precisely why it’s hard to imagine regional cuisine without them. As this classic is so popular, we have the recipe for you, so you can try them at home!



For the dough:

  • 500 g potatoes (boiled and mashed)
  • 10 g butter
  • 30 g semolina
  • 120 g flour (coarse ground)
  • 1 egg
  • salt
  • 1 pinch of nutmeg (freshly ground)
  • butter (for spooning over)

For the filling:

  • 100 g onions (finely chopped)
  • a little oil (for frying)
  • 200 g minced meat (mixed)
  • salt
  • mustard
  • pepper
  • marjoram
  • 1 garlic clove (crushed)

Directions for Meat Dumplings

  1. Boil the potatoes in salted water, allow to cool slightly, peel and mash. Knead with the butter, semolina, flour and egg. Season and mix into a dough and leave to rest for a while.
  2. To make the filling, peel the onions, chop finely and fry in a little oil. Add the minced meat, briefly fry and season.
    Cut small pieces off the dough, roll out and place a little filling on the centre with a spoon. Shape the dough around the filling to create a dumpling.
  3. Place the dumplings in boiling water, bring to the boil and simmer for approx. 10 minutes.
  4. Drizzle the melted butter over the Meat Dumplings and serve.


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


Scatter fried breadcrumbs over the Meat Dumplings to make them extra crunchy.


Similar but special are our popular Tyrolean Dumplings. One thing is promised: they are also worth a try.

Tyrolean bread dumplings filled with bacon, sausage and fried onions.
Tyrolean Dumplings – As unspectacular as the name may be, these fluffy Bread Dumplings with bacon, sausage and fried onions more than make up for it in flavour.


That Austrian cuisine has Bohemian cuisine to thank for its immense dumpling diversity is a fallacy. Dumplings are, in fact, a typical Alpine dish. Dumpling remains have been found in excavations of ancient settlements and by pile dwellings. These showed that, even then, meat and fruit was used as a filling in dough mixture and minced meat and dough was shaped into round balls.


The hit of the 50s. Our Classic pastel series is still in great demand. A special highlight in the kitchen assortment – this nile green pot with chrome rim. Innovative material qualities meet trend colours and fashionable designs!

The high-sided pots, or stewpots, have a classic straight-sided shape and two enamel handles. There are 4 sizes in the pastel version in total. The cooking pot with chrome rim is a must have for anyone that loves pastel colours.

By the way: The lids for the cooking pots are optional and can be bought separately. The lids fit perfectly and act as energy monitors. As soon as the lid begins to rattle, it’s time to reduce the heat and save energy. 

We love it!


It is cut and scratch resistant, easy to clean and does not change the taste of the food prepared in it – porcelain enamel has many advantages. The RIESS family, who lived in Austria, thought the same thing almost a long time ago when they began making tableware from this easy-care material in 1922.

Handmade with LOVE…

… this thought applies not only to us when we are cooking, but also to RIESS. The RIESS-Emaille manufactory in Ybbsitz in the Lower Austrian Mostviertel is the only cookware manufacturer in Austria and meanwhile the family business is well known far beyond its borders. In addition to kitchen utensils in classic white, there are pots, strainers, bowls, cups and the like in delicate pastel colours as well as animal and flower designs – so there is something for every taste.

The various products of „RIESS-Emaille“ made it all over the world to cult lifestyle objects.