Austrian Germknödel - Austrian Yeast Dumplings Recipe (2024)

FAQs

How to cook germknodel? ›

Bring a large saucepan of salted water to a boil. Reduce the heat to medium, then insert the dumplings. Cook for 7 minutes with the lid on. After 7 minutes, turn the dumplings, put the lid back on, and simmer them for 8 more minutes.

Germknödel ([ˈɡɛɐ̯mˌknøːdl̩] in Austrian German) is a fluffy yeast dough dumpling (knödel), filled with spiced plum jam and served with melted butter and a mix of poppy seeds and sugar on top.

Dumplings are either boiled, steamed, or fried, but there's a couple of different ways to further differentiate these techniques: Boiled dumplings can be cooked in water or directly in the soup or stew in which they will be served.

German potato dumplings, also known as kartoffelklöße or kartoffelknödel, are unique spheres of seasoned potatoes and starch. There are many ways to make classic German potato dumplings, including some using all or part raw potatoes, some using wheat flour, and some using part wheat flour and part starch.

A loden cape is an overcoat of Tyrolean origin, made of a thick, water-resistant woolen material with a short pile known as loden cloth, first produced by peasants in Austria. This fabric is derived from the coarse, oily wool of mountain sheep and has a traditional earthy green colour.

The Tyrolean bacon PGI* is gently cold-smoked over beech and ash wood at around 20° C. The subsequent maturing in the Tyrolean mountain air gives it the typically spicy and incomparable taste.

Tiroler is an Austrian black smoked sausage that dates back to 1912. It owes its black color to wood of coniferous trees (fir, cedar, pine, juniper, redwood, spruce) which is used for smoking sausages.

Dumplings are made from a simple dough consisting of all-purpose flour, water, and salt. The shaped dumplings are either fried in a pan until golden brown or boiled in a soup. The fried version is usually served as an accompaniment to breakfast codfish.

Knödel are used in various dishes in Austrian, German, Slovak and Czech cuisine. From these regions, Knödel spread throughout Europe. Klöße are also large dumplings, steamed or boiled in hot water, made of dough from grated raw or mashed potatoes, eggs and flour.

What are Tyrolean dumplings made of? ›

Combine the bread cubes and the grated cheese in a bowl. Add the onion, milk, eggs and spices and mix until a workable dough is formed. Dampen hands and form round flattened dumplings from dough. Fry dumplings in butter until golden brown on both sides and serve them in a broth or with mixed salads.

Spätzle is a type of pasta or dumpling or noodles. Spätzle dough typically consists of few ingredients, principally eggs, flour, and salt.