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Dumpling Recipes

Best Austrian Recipes For Sweet and Savoury Knodel

Viennese strawberry dumplings

Dumplings are my favourite mood food. Hence my collection of dumpling recipes (sweet and savoury) from Austria and Central Europe has grown full and round during the past years. (I myself haven’t, luckily.) When I dig into them, I bite into my home country. Try my recipes and let me know how you like them in the comment section below!

Knoedel (or Knodel) appear in many Austrian recipes, either as a stand-alone meal or a side dish.

Most of the dumplings originate from the former crownlands of the Austro-Hungarian Empire, Bohemia and Moravia (today’s Czech Republic), and from Germany. The original Knedlicki were introduced in Austria by the many Bohemian and Moravian cooks and nannies who used to work in bourgeois Viennese households.

The dumpling recipes below are based on 4 people. Most of them are easy to prepare. Alternatively, Austrian supermarkets offer great ready made mixtures for all the different Knodel.

Savoury Dumpling Recipes

Semmelknödel

Dumpling recipes: bread dumplingsSoft but solid in texture, this dumplings recipe is based on old bread rolls. It derives its taste from chopped onions and parsley. We usually eat them with roast pork (Schweinsbraten), gulash, deer stew, lentils or mushroom ragout. If you mix finely chopped smoked meat into the mass, you will get Tirolerknödel, a tasty stand-alone dish.

Ingredients:
6 old bread rolls (equals about 300 gr)
60 gr vegetable oil, lard or butter
50 gr flour
300 to 400 ml milk
2 eggs
1 onion
50 gr parsley
salt

  • Cut the bread rolls into small cubes and fry them in fat together with the finely chopped onion and parsley until crispy.
  • Whisk milk, eggs and salt, pour them over the bread rolls, onion and parsley until the rolls absorb the liquid.
  • Add just enough flour to create a sticky mixture, if needed, and mix well
  • Form round dumplings with your hands, put them in boiling salt water and let them simmer for around 10 minutes

Vienna Unwrapped symbolMy tip: Boil one test dumpling to find out whether additional flour is needed for the remaining mixture.

Serviettenknödel

Dumpling recipes: ServiettenknoedelServiettenknödel is one of the German dumpling recipes and similar to Semmelknödel. They are shaped into a long roll and boiled using a cotton or linen napkin (Serviette). Today, people also use strong cling film which can be cut open after boiling. The Knodel are used as a side dish much like the Semmelknödel.

Ingredients:
6 old bread rolls (equals about 300 gr)
80 + 30 gr butter, and a little butter for the napkin
30 gr breadcrumbs
125 ml milk
2 to 3 eggs
salt

  • Cut the old bread rolls into small cubes
  • Whisk eggs with milk, 80 gr melted butter and salt and pour the mixture over the bread rolls
  • Coat a cotton or linen napkin with butter
  • When the bread rolls have absorbed the liquid, bind the mixture into the buttered napkin and form a long shaped dumpling
  • Bring salt water to the boil and let the mixture in the napkin simmer for around 45 minutes
  • Take the dumpling out of the napkin and slice it using a knife
  • Fry the breadcrumbs with 30 gr butter
  • Sprinkle the roasted breadcrumbs over the dumpling slices before serving them

Erdäpfelknödel

dumpling recipes: potato dumplingsThis dumplings recipe is one of the easiest for potato dumplings, which taste a little like Italian gnocchi. Potato dumpling recipes are heavier in texture than bread or soft cheese dumplings. They are a great side dish with roast duck or goose, but also with roast pork.

Ingredients:
1 kg baking potatoes
200 gr flour
70 gr semolina
40 gr butter
1 egg yolk
nutmeg
salt

  • boil the potatoes and pass them through a potato press while still hot
  • Mix the flour, semolina, a pinch of nutmegsalt and the egg yolk to make a dough
  • Create golf-ball sized dumplings with your hands
  • Put the dumplings in boiling saltwater and let them simmer for 15 to 20 minutes
  • Take the dumplings out of the water and serve immediately

Tiroler Speckknödel

Dumpling recipes: Tiroler KnoedelThe bacon dumplings recipe from the Tyrol is another meaty version of dumpling recipes. They mix old rolls with finely chopped smoked bacon, onions and parsley, which creates a fantastic flavour. The Tiroler Speckknödel are eaten as a solid ingredient with clear soups (use small dumplings). They can be sliced and pan-fried and eaten with leafy green salad, white sour cabbage or lentils.

Ingredients:
6 old bread rolls (equals about 300 gr)
125 gr smoked bacon cut in small cubes
1 small chopped onion
1 tble spoon finely chopped parsley
50 gr butter
250 ml milk
2 eggs
flour as needed
salt

  • Cut the bread rolls in small cubes.
  • Whisk the eggs with milk and salt
  • Pour the mixture over the bread rolls and let them absorb the liquid for 30 minutes
  • Fry the onion in butter until golden
  • Add the cubes of bacon, the fried onion, parsley and just enough flour to create a not too soft dough
  • Form 10 dumplings out of the mixture
  • Put the dumplings in boiling salt water and let them simmer for around 15 minutes
  • Serve with lettuce or white cabbage (Sauerkraut)

Vienna Unwrapped symbolMy tip: Fry slices of left over dumplings in the pan. Tastes also great if you fry them with eggs. Serve with green leafy salad.

Fleischknödel

This is one of the best recycling dumpling recipes for a stand-alone dumpling dish if you have left over roast meat, minced meat or sausages.

Ingredients:
500 gr flour
200 gr meat, minced meat or sausage
50 + 20 gr vegetable oil, lard or butter
30 gr breadcrumbs
half an onion
parsley
625 ml water
salt

  • Salt the flour, scald with boiling water and form a dough
  • Using a spoon, cut equally sized pieces out of the dough
  • Press each of the pieces apart on a surface covered with flour
  • For the filling: Finely chop the meat or sausages and mix them with finely chopped fried onion and parsley
  • Put one or two tablespoons of the meat in the middle of each piece of dough
  • Form dumplings by closing the meat filling with the dough
  • Put the dumplings in boiling salt water and simmer for around 10 minutes
  • Fry the breadcrumbs in a little fat
  • Sprinkle the dumplings with the fried breadcrumbs just before serving them

Sweet Dumpling Recipes

Plum, apricot, cherry or strawberry dumplings

Dumpling recipes: apricot dumplingsOur classic sweet dumpling recipes are based on potatoes or soft cheese, flour and sugar. Soft cheese dumplings are very fluffy. They taste lovely when they are eaten plain, with compote, breadcrumbs fried in butter and cinnamon. Alternatively, they are filled with different types of fruit, such as apricots, plums or strawberries. The Viennese ice cream parlour Eissalon am Schwedenplatz is not least famous for its apricot ice cream dumplings.

Ingredients:
1 kg potatoes
500 gr fresh fruit
270 gr flour
50 gr breadcrumbs
30 gr semolina
60 gr vegetable oil, lard or butter
80 gr butter
1 egg
salt
sugar to sprinkle

  • Boil the potatoes, peel them while hot and pass them through a potato press (or crush them with a rolling pin)
  • Add 60 gr oil, lard or butter, flour, egg and semolina and quickly form a smooth dough (don’t knead forever as this makes the dough loose texture)
  • Create a long roll out of the dough, and cut in thumb thick slices
  • Press each slice apart and cover one piece of fruit in it, then form a dumpling with your hands. Just use enough dough to firmly cover the fruit
  • Put the dumplings into boiling salt water and let them simmer on low heat for 5 minutes
  • Fry the breadcrumbs in 80 gr butter
  • Take the dumplings out, roll them in the fried breadcrumbs, sprinkle with sugar and serve immediately

Cheesecake semolina apricot dumplings

One of my mother’s favourite sweet dumpling recipes, this has become a regular on my family’s dinner table.

Ingredients:
500 gr soft cheese (ricotta)
300 gr flour
120 gr butter
8 to 10 apricots
2 eggs
salt
peel of unwaxed lemon
For the fried breadcrumbs: 30 gr breadcrumbs, 30 gr butter
30 gr icing sugar

  • Whisk butter, lemon peel and a pinch of salt until foamy
  • Add the eggs one by one
  • Add soft cheese and flour until you create a smooth dough
  • Let the dough rest for 15 minutes
  • Cover each of the washed apricots in a layer of dough, just enough to close them in, and form dumplings with your hands
  • Put them in boiling salt water and let them simmer for around 15 minutes
  • Fry the breadcrumbs in the butter
  • Sprinkle the dumplings with fried breadcrumbs and icing sugar just before serving them

Vienna Unwrapped symbolMy tip: As a variation of fruit dumpling recipes, you can replace the apricots with nougat balls (for best results use Lindt’s Lindor nougat balls), which melt into chocolate sauce once you slice up the dumplings. Vienna restaurant Motto usually serves them with warm strawberry compote! Alternatively, you can create golf-ball sized unfilled dumplings and serve them with fruit compote.

Germknödel

Dumpling recipes: yest dumplingsYeast dumplings are the Big Mac among Austrian knodel. They are rich and filling ‘reward food’ and their gigantic size inspires awe.Germknödel come tossed with a black and white mixture of poppy seeds and caster sugar, and are surrounded by a mellow puddle of melted butter, or vanilla sauce. They are filled with Powidl, traditional plum jam of Bohemian origin. Yeast dumplings are high carbohydrate food and very popular at Austrian ski resorts.

Yeast dumpling recipes are for experienced cooks. It also shows that this knodel is slow food. It takes around 2 to 2.5 hours to prepare them (think of the reward!)

Ingredients:
250 gr plain flour; plus a little flour to cover the work surface
120 ml milk
12 gr yeast
200 gr (melted) butter to sprinkle; plus 3 tble spoons of (melted) butter
1 egg
1 egg yolk
pinch of salt
1 tble spoon crystalized sugar
120 gr plum jam (Powidl)
100gr icing sugar
100 gr grated grey poppy seeds

  • Dissolve the yeast in luke warm milk
  • Add 4 tble spoons of flour, the crystal sugar and a pinch of salt
  • Mix well, sprinkle with a little flour and let the dough extend until it doubles in size (in the oven on 40 degrees Celsius, with door left ajar)
  • Add melted butter, remaining flour, egg and egg yolk and form a smooth dough
  • Let the dough extend further for 30 to 40 minutes
  • Fold the dough together on a work surfaced topped with a little flour
  • Let the dough rest for 5 minutes and then roll out until 5 mm thick
  • Cut the dough in 5 x 5 cm large square shapes
  • Wet the margins with a little water
  • Put some plum jam in the middle of each square, close the dough around the jam and form dumplings
  • Put the dumplings on a board covered with a little flour, cover them with a tea towel and let them rest for 30 minutes
  • Boil water in a large spacious pan and add the dumplings (you may need to do this in two turns)
  • Let the water boil up once and then let the dumplings simmer under firmly closed lid for 15 minutes
  • Within this time period, turn the dumplings upside down after 10 minutes and let them simmer for the remaining time
  • Take the dumplings out of the water and immediately pierce them with a tooth pick or a long skewer stick, to prevent the dumplings from collapsing
  • For the poppy seed mixture: Mix the poppy seeds with the icing sugar and sprinkle it over the dumplings. Generously pour the melted butter over the dumplings and serve immediately.