in Austria

Styrian vegetable dumplings

updated

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Ingredients for 4 servings:

  • 500 g mixed vegetables
  • 2 eggs
  • 2 potatoes, boiled and peeled
  • Instant broth (soup powder)
  • 125 ml milk
  • 2 tbsp flour
  • 4 tbsp breadcrumbs, approx.
  • Oil or fat for frying
  • pepper
  • 1 clove(s) garlic
  • Salt

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cook the mixed vegetables until al dente, then chop up any larger pieces. Meanwhile, make the béchamel: Heat a little oil and lightly sauté the 2 tablespoons of flour. Immediately pour in the milk and whisk until smooth. Season well with salt and pepper. Let cool completely. Place the vegetables in a bowl and season with soup mix. Add 2 eggs and fold in the cooled béchamel. Grate the 2 cooked potatoes and mix in. Now stir in the breadcrumbs to form a smooth dough. Let stand for half an hour. Caution: The dough will still rise slightly. Now form palm-sized patties and fry in oil until crispy. Serve with a cold herb sauce and salad garnish.

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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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