What would a Pork Roast be without Potato Dumplings? That’s right! This time, they aren’t merely a side dish but the main and this simple, basic recipe should be included in all recipe collections. If they’re well-filled, you’re half way there! Potato Dumplings can also be filled with various fillings.

Pork roast with it's crisy skin and tender, served with potato dumplings.
With it’s crispy skin and tender, succulent meat, pork roast, also known as Bratl, is a traditional Austrian dish which is particularly popular on Sundays.

Metainformationen

Ingredients

  • 300 g potatoes (floury)
  • 100 g flour (slightly coarser)
  • 30 g semolina
  • 2 egg yolks
  • salt
  • pepper
  • nutmeg (freshly ground)

Directions for Potato Dumplings

  1. Firstly, boil potatoes with the peel still on. Shake dry, peel and mash whilst still hot.
  2. Knead the mashed potatoes on a floured surface together with the remaining ingredients and shape into a roll. Cover and leave the dough to stand at room temperature for approx. 30 minutes.
  3. Slice the roll into equally-sized pieces and shape into dumplings.
  4. Bring a pot of salted water to the boil. Add the dumplings and leave to simmer for 15-20 minutes.
  5. Remove the dumplings, strain off any excess water and serve.

TIP

They can also be filled with a range of fillings.

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.
Dumplings are always a favourite particularly these Grammelknödel - with their delicious outer and tangy filling, we Austrian love this.
Dumplings are always a favourite particularly these Grammelknödel – with their delicious outer and tangy filling, we love this delicacy served fresh at the table.