Austrian Potato Dumplings. Recipe

History and Fun Facts:

Austrian Potato Dumplings, also known as "Kartoffelknödel" in German, are a traditional dish that originated in Austria. They are a staple in Austrian cuisine and are commonly enjoyed as a side dish or even as a main course. Potato dumplings have a rich history and have been enjoyed by Austrians for generations.

Potatoes were introduced to Austria in the 17th century and quickly became a popular ingredient due to their versatility and ability to grow in the Austrian climate. Potato dumplings were created as a way to utilize this new ingredient in a delicious and satisfying manner.

Traditionally, Austrian Potato Dumplings are made by combining grated or mashed potatoes with flour, eggs, and seasonings. The mixture is then shaped into dumplings and boiled until tender. These dumplings are often served with a variety of sauces, gravies, or even sautéed with butter and onions.

One fun fact about Austrian Potato Dumplings is that they can be enjoyed as a savory or sweet dish. While the savory version is more common, sweet potato dumplings are also popular. Sweet potato dumplings are typically served with cinnamon, sugar, and melted butter, creating a delectable dessert option.

Another interesting fact is that Austrian Potato Dumplings are often served alongside hearty meat dishes, such as roasted pork or beef goulash. The soft and fluffy texture of the dumplings pairs perfectly with the rich flavors of these meat dishes.

Now, let's dive into the recipe for Austrian Potato Dumplings.

Austrian Potato Dumplings Recipe:

- 2 pounds of starchy potatoes
- 1/2 cup of all-purpose flour
- 2 eggs
- 1 teaspoon of salt
- 1/4 teaspoon of ground nutmeg
- 1/4 cup of breadcrumbs (optional)
- Water for boiling


1. Start by peeling the potatoes and cutting them into smaller pieces. Place the potato pieces in a large pot and cover them with water. Bring the pot to a boil and cook the potatoes until they are tender, about 15-20 minutes.

2. Once the potatoes are cooked, drain them well and allow them to cool slightly. Then, pass them through a potato ricer or mash them until smooth. It's important to have a smooth consistency for the dumplings.

3. In a large mixing bowl, combine the mashed potatoes, flour, eggs, salt, and ground nutmeg. Mix everything together until a dough starts to form. If the dough feels too sticky, you can add a little bit more flour.

4. Optional: If you prefer a slightly firmer texture, add the breadcrumbs to the dough and mix well.

5. Once the dough is ready, cover it and let it rest for about 15-20 minutes. This will allow the flour to absorb the moisture and the flavors to meld together.

6. While the dough is resting, bring a large pot of salted water to a boil.

7. After the resting time, wet your hands with water and start shaping the dough into small dumplings, about the size of a golf ball. Make sure to press the dumplings firmly together to avoid them falling apart during boiling.

8. Drop the dumplings into the boiling water, but be careful not to overcrowd the pot. Boil the dumplings for about 10-12 minutes or until they float to the surface.

9. Once the dumplings are cooked, carefully remove them from the pot using a slotted spoon and transfer them to a serving dish.

10. Austrian Potato Dumplings can be served immediately alongside your favorite meat dish, such as roasted pork or beef goulash. They also pair well with a variety of sauces, gravies, or even melted butter and sautéed onions.

Similar Dishes:

If you enjoy Austrian Potato Dumplings, you might also like the following similar dishes from different cuisines:

1. German Kartoffelklöße: These are similar to Austrian Potato Dumplings and are also made with grated or mashed potatoes. They are typically served alongside sauerbraten or other meat dishes.

2. Italian Gnocchi: Gnocchi are soft dumplings made with potatoes, flour, and eggs. They have a similar texture to Austrian Potato Dumplings but are typically smaller in size. Gnocchi can be served with various sauces, such as tomato sauce, pesto, or butter and sage.

3. Polish Kluski Śląskie: These dumplings are a specialty in the Silesian region of Poland. They are made with grated potatoes and often filled with mashed potatoes or pork cracklings. Kluski Śląskie are usually served with gravy or a creamy mushroom sauce.

4. Czech Bramborové Knedlíky: This is the Czech version of potato dumplings. They are made with a mixture of mashed potatoes, flour, and bread or rolls. Bramborové Knedlíky are often served with roasted meat or as a side dish to traditional dishes like svíčková (marinated beef).

Enjoy exploring these delicious potato dumpling variations from different cuisines.



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