Tag: European Dumplings Tradition

Legendary Dishes | Tiroler Speckknödel (Tyrol bacon dumplings)

AUSTRIA
  • 300 ml milk, lukewarm
  • 300 g white bread
  • 150 g speck (smoked ham), diced small
  • 2 eggs
  • 100 g onions, chopped small
  • 3 tbsp white wheat flour (optional)
  • 1 tbsp parsley, chopped
  • 1 tsp black pepper
  • 1 tsp rapeseed oil
  • Nutmeg, large pinch
  • Salt, pinch

Whisk eggs into the milk, add bread, combine and leave to rest for 30 minutes until the bread has absorbed all the liquid.

Sweat the speck cubes with chopped onions in a little oil, season with salt, pepper and nutmeg. Allow to cool slightly and add to the dumpling bread. Fold in the parsley and if using the flour.

Using a tablespoon and with moist hands, shape into small dumplings.
Cook dumplings in salted water for about 15 minutes.

Remove to a plate with a slotted spoon, drain and serve the dumplings in hot meat soup sprinkled with chives or simply as a side dish.

Legendary Dishes | Tiroler Knödel (Tyrol dumplings)

AUSTRIA

There are several secrets for successful knödeln. Among these are the quality of a primary ingredient – breadcrumbs. Ideally, to follow tradition, you want to use crumbed bread from the small white rolls made in Austria and Germany known as brötchen and semmeln.

We use a combination of breadcrumbs from loaves made especially for their nutty crumbs and from the variety of plain white rolls made from either spelt or wheat.

  • 350 g breadcrumbs
  • 4 eggs
  • 200 ml milk
  • 120 g onion, chopped small
  • 100 g smoked bacon (speck)
  • 100 g smoked sausage (landjager)
  • 75 g flour
  • 30 g butter / oil
  • 1 tsp parsley, finely chopped
  • 5 g salt
  • Nutmeg, 10 gratings
  • Chives, finely chopped, for garnish

Whisk eggs into the milk, add to the breadcruumbs, soak for 30 minutes.

Sauté onions in butter or oil for 10 minutes, add bacon and sausage, fry gently for 5 minutes, add parsley, season with salt and nutmeg.

Work the meat mixture into the breadcrumb mixture. Sprinkle with flour, knead into a firm moist mixture. With moistened hands shape mixture into 8 dumplings.

Cook the dumplings in batches in salted water for 15 minutes.

Serve dumplings garnished with chives and warm apple sauce.

Close up of bacon and sausage dumpling

Legendary Dishes | Spinatknödel (spinach dumplings)

AUSTRIA GERMANY
  • 500 g spinach, chopped
  • 200 g breadcrumbs
  • 150 ml sour cream / cream cheese
  • 2 eggs
  • 30 g + 60 g butter
  • 90 g onion, chopped small
  • 45 g parmigiano cheese, grated
  • 1 tbsp + 1 tbsp flour
  • 1 tbsp parsley, chopped small
  • 1 garlic clove
  • 5 g black pepper
  • 5 g salt
  • Nutmeg, large pinch

Sauté onion and garlic in 30 grams of butter over a low heat for ten minutes, add spinach, increase heat and cook until the leaves wilt, evaporate liquid, leave to cool.

Whisk the eggs into the cream cheese or sour cream.

Combine the breadcrumbs, cream mixture and spinach mixture in a bowl, add seasonings, parsley and one tablespoon of flour, leave to rest for 30 minutes.

Make dumplings with wet hands. Roll in flour.

Bring salted water to a boil in a large pot, reduce heat to a simmer, add dumplings. Cook until they rise to the surface.

Serve with browned butter and parmigiano.

Legendary Dishes | Boxty (dumpling potatoes)

IRELAND
The Farrelly Family Dumpling Boxty

Traditionally boxty was made on the griddle, with the starch from raw potatoes, mash from boiled potatoes and salt. Gradually the method changed to boxty boiled in a pot, boxty fried on a griddle or in a pan, and boxty baked in the oven.

Flour was added to pan boxty, then milk and bicarbonate of soda to form a batter that could be cooked like a pancake.

Flour was also added to baked boxty along with butter or lard or bacon fat, seasoned, and shaped into farls.

Drummully Boxty is made with potatoes and salt, and boiled.

It is cut and fried, baked or grilled.

  • 500 g rooster potatoes, peeled, grated and squeezed to release liquid
  • 500 g rooster potatoes, boiled, skinned, mashed
  • 10 g salt
  • Water, for boiling

When the hard starch has separated, pour away the clear liquid, and quickly add to the mashed potatoes, season. Shape into large dumplings, 8 cm in diameter at the round end, and boil for 20 minutes


Legendary Dishes | Pečená Kachní Prsa (roast duck breasts)

CZECHIA

Bohemian dishes are defined by an unrequited love for crispy roast meats, delicious vegetables, fat dumplings and melt-in-the-mouth sauces.

Chance by the Czech Club Restaurant in London and you will smell the wild hog roast with creamy and cheesy sauce and dumplings; the beef roast in blended cream and vegetable sauce and dumplings; the goose roast, sauerkraut and dumplings; the pork roast with sauerkraut and dumplings; and not least the duck roast leg, boiled sauerkraut and dumplings.

Cold cuts of beef, chicken, duck, goose, lamb, salmon, trout, veal and wild hog perfectly roasted served with various salad choices, potato pancakes and potato dumplings treats to be savoured, butter and cream prominent in the cooking, this is Bohemian traditional food.

You get the idea. So did the Czechs. In 2009 a gastronomic festival was established in Karlovy Vary, the town with the big hotels, to push their food into the 21st century. In 2013 Grandhotel Pupp, Queen Latifah’s getaway in Last Holiday, won the prize. Their chefs took Bohemian cuisine onto another level.

They transformed that basic meat-veg-dumpling-sauce combination, producing new culinary masterpieces. One such dish was roast duck breasts, traditionally a simple pan-sealed slow baked plentiful meat served with vegetables, dumplings and sauce.

Pears replaced vegetables, cumin gave an oriental touch, light gnocchi was preferred to heavy dumplings and bacon was added to counter the sweetness with salt. The pear sauce complimented both duck and gnocchi.

  • 600 g duck breasts, skin scored
  • 600 g potatoes
  • 250 ml chicken / duck stock
  • 120 g bacon, cubed small
  • 100 ml double cream / yoghurt
  • 80 g spring onion
  • 40 g honey
  • 2 pears, halved, cored
  • 35 g butter
  • 20 ml oil
  • 20 ml pear juice
  • 10 g white flour
  • Cumin seeds, large pinch
  • Salt, large pinch

Marinade duck breasts in honey for 30 minutes, squeeze out liquid and rub with salt, thoroughly seal in hot oil, transfer to oven at 80°C for 90 minutes, 60 minutes if duck skin is thin.

Cook potatoes whole until tender. Make a creamy mash with butter and cream.

Brush all but one half pear with honey marinade and bake in oven for 45 minutes. Drain honey from pears.

With 15 minutes to go until the duck is done, heat three teaspoons of oil in frying pan. Incorporate two teaspoons of white flour into the oil until browned. Add chicken stock.

If the breasts are taken from a whole duck, make a stock with the bones and use instead.

Season with salt and crushed cumin seeds. Add honey liquid, pear juice and half pear cut into small pieces. Bring to boil, reduce. Strain.

Sauté bacon in butter and oil with chopped spring onions, pour in cream or yoghurt, keep warm on a low heat.

Slice duck breasts. Serve basted with pear sauce, potatoes or mash, gnocchi and bacon.

A simpler version is produced when the duck breasts are seasoned with salt and pepper, sealed with olive oil in a frying pan, splashed with a liqueur and allowed to simmer in ground cinnamon, chicken or duck stock for 20 minutes and served with ripe pears dressed with a squeeze of lemon juice, added to the stock after ten minutes.


Another version replaces the pears with plums, using whole plums, plum brandy or red wine and plum jam to make a rich sauce, served sliced with a potato purée, garnished with parsley. A cold version calls for the breasts to be marinated in lavish amounts of crushed pepper, sea salt and cane sugar in the fridge for two days, washed and dried, then pan-fried and left to cool. One large pear and a handful of walnuts are combined with a little oil over a medium heat, taken out and followed by onions, slowly caramelised. Iceberg is the preferred lettuce, the dressing white wine vinegar and olive oil.

Legendary Dishes | Galushky (cheese and egg dumplings)

UKRAINE

Typical Ukrainian but known throughout northern and central Europe, galushky are the ancestor of fast food – quick and easy to prepare. The dough can be stiff or loose, and cut into squares or long strips. This is another recipe from chef Andrey Kokarev.

  • 600 g flour
  • 4 eggs
  • 200 g curd cheese, grated
  • 200 ml water
  • 150 g butter
  • 100 ml sour cream
  • 30 g sugar
  • Salt, large pinch
  • Water, for boiling

Stir the water into the flour, add three eggs and knead into a smooth dough. Roll out 1 cm thick, divide into 1.5 cm squares and boil in salted water. When they rise to the surface they are ready.
Combine remaining egg, cheese, sour cream and sugar, toss galushky in mixture. Transfer to a deep tray and bake in a hot oven for 30 minutes. Before serving, pour butter over galushky. Serve with soup.

Legendary Dishes | Găluşcă / Galuska / Galushky / Haluška / Halušky / Kliecka / Virtinukai (dumplings)

BELARUS HUNGARY POLAND ROMANIA RUSSIA SLOVAKIA UKRAINE

The dumpling tradition across northern and eastern Europe is generally characterised by the simple flour and egg version. Known as galuska or haluška it is also associated with the potato dumpling tradition with mashed potatoes added to the flour and eggs. Whereas in Ukraine the flour and eggs will be married to curd cheese and sour cream. This is the original version – flour, eggs and butter – generally favoured in Hungary.

  • 200 g flour
  • 2 eggs
  • 50 g butter
  • 15 ml oil
  • 1 tsp salt

Combine flour and salt, work in eggs, oil and water to form a soft dough.
Boil a large pot of salted water.
Grate dough into the water.
When the noodles rise to the surface drain in a colander and rinse with cold water.
Melt butter in a saucepan.
Dress with the butter.

Legendary Dishes | Speckknödel (bacon dumplings)

AUSTRIA GERMANY

Knödelen art has been taken to new levels in recent years, with the Austrians, Germans and Slovakians keen to show that their versions and methods filled-dumplings are unrivalled.

Dumplings made with the cured bacon known as speck in Austria and Germany are among the most popular. There are two distinct versions, of Bavaria and of the Tyrol.

For other dumplings of the knödeln variety and to learn a little about the dumpling story go here.

Bavaria

  • 250 ml milk, lukewarm
  • 250 g white bread rolls, cubed
  • 150 g speck (smoked ham), diced small
  • 2 eggs
  • 100 g onion, chopped small
  • 50 g butter
  • 30 g + 1 tbsp flour
  • 1 tbsp parsley, chopped
  • 1 tsp black pepper
  • 1 tsp marjoram, dried, crushed
  • Nutmeg, large pinch
  • Salt, pinch

Whisk the eggs into the milk, pour into a large bowl containing the bread cubes, leave to soak for 30 minutes. Heat the butter in a frying pan over a medium heat, add the bacon and fry for five minutes. Add the onion to the pan, fry for ten minutes until the onion is soft. Leave to cool. Season the bread mixture. Add the bacon-onion mixture, parsley and marjoram to the bread mixture, add two tablespoons of flour, work into a dough and leave for 30 minutes. Dust a work surface with flour. Bring a pot of salted water to the boil, reduce to simmer. Using moistened hands shape the dough into balls, each about 5 cm in diameter. Roll the balls in the flour. Simmer balls in stages in the pot. When the balls dance to the surface, they are ready. Remove with a slotted spoon. Brown under a hot grill for a bit of colour.

Tyrol

  • 300 ml milk, lukewarm
  • 300 g white bread, cubed
  • 150 g speck (smoked ham), diced small
  • 2 eggs
  • 100 g onion, chopped small
  • 3 tbsp white wheat flour (optional)
  • 1 tbsp parsley, chopped
  • 1 tsp black pepper
  • Nutmeg, large pinch
  • Salt, pinch

Whisk eggs into the milk, add bread, combine and leave to rest for 30 minutes until the bread has absorbed all the liquid. Sweat the Tyrolean bacon cubes with chopped onions, season with salt, pepper and nutmeg. Allow to cool slightly and add to the dumpling bread. Fold in the parsley and if using the flour. Using a tablespoon and with moist hands, shape into small dumplings. Cook dumplings in salted water for about 15 minutes. Remove to a plate with a slotted spoon, drain and serve the dumplings in hot meat soup sprinkled with chives or simply as a side dish.