in Austria

Steamed dumplings, salty

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Ingredients for 4 servings:

  • 500 g flour
  • ¼ liter milk or water (slightly warmed)
  • 20 g butter
  • 20 g yeast
  • some salt
  • 1 onion(s)
  • 1 bay leaf
  • oil

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Combine the flour, salt, butter, yeast, and the warmed liquid to form a smooth dough and let it rise for about 45 minutes. Then divide the dough into about 8-9 dumplings and let it rise for another 30 minutes. Add a little oil to a pan with a heavy lid (preferably glass) and sauté the onion. Deglaze with 1/4 liter of water, salt, and the bay leaf. Place the dumplings in the boiling water. Close the lid and cook over low heat for 30 minutes. Important: Do not open the lid beforehand. Serve as a side dish to a meat dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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