This post is actually about two kinds of Austrian dumplings that are made from old bread.
The first is best made with bread that is a few days old, bread that is dry, but not brittle. If you let your bread sit for more than a week, so that it’s completely hard throughout, you can make the second dumpling.
The first dumpling, made with days-old bread, is the Serviettenknödel, which literally translates as “serviette dumpling.” Much like the French word torchon, which means towel, Servietten implies that the dumplings are shaped into cylinders by rolling in a towel or serviette.
The old bread is first cubed and soaked in milk, butter, and egg (full recipe below).
Then the … Continue reading.
This is the single most useful preparation that I learned in Austria. It’s invaluable to establishments that use a lot of cured meat, but also a good trick to have in the home kitchen. It’s called Fleischknödel (approximately: “FL-EYE-SH KNUH-dl”). Fleisch just means meat, while Knödel is a type of dumpling that is popular in Austria and Bavaria. Fleischknödel is a fantastic way to use up leftover meat, whether cooked or cured.
Most cooks are familiar with how to use scraps of raw meat. When butchering a side of pork, for instance, you reserve the miscellaneous bits of meat and fat so they can be ground and used in sausages and forcemeat.
There’s also leftover trim when cutting cooked and … Continue reading.
This post is about simple potatoes dumplings, served in an interesting potato broth.
Conversations about potato dishes usually focus on texture (the ideal French fry has a crisp exterior and fluffy interior, the ideal mashed potatoes are smooth but not gummy…) I love this broth because it makes you think about how potatoes taste. Potato skins are used to infuse a vegetable broth with potato flavour, without any of the thick starchiness we associate with potato soups.
Let’s start with the dumplings. The key to pillow-like potato dumplings is to have very little moisture in the potatoes. This way the milled potatoes will require less flour to form a dough, and there will be accordingly less gluten in the finished … Continue reading.