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These frozen bacon dumplings from Knödelwerkstatt bring authentic Austrian tavern quality straight to your kitchen. Hand-rolled in Austria using fresh potato dough based on a traditional family recipe, they feature a rich filling of beechwood-smoked pork refined with horseradish and pumpkin seeds. This convenient 480g pack contains four delicious dumplings, perfect for boiling in salted water or steaming.
Country of origin
Description
Dumpling Workshop Wood Oven Dumplings 4x120g
Dumplings made by hand from Austrian, mainly agricultural ingredients, in inn quality. Filling made from Kaiserfleisch smoked in beech wood - refined with horseradish and pumpkin seeds, wrapped in fresh potato dough according to grandma's recipe. Frozen dumplings.
Recommendation for preparation:
Cook classically in salted water: Simmer in lightly salted, boiling water for 15 minutes. Stir carefully at first, using a wooden spoon if necessary, so that the dumplings do not stick to the bottom. Water must always be at a gentle simmer.
Also suitable for the steam cooker. Place the dumplings on top and steam for 15-20 minutes at full power!
About the manufacturer:
6 pillars of the KNÖDELWERKSTATT.
REGIONALITY:
Over 95% of my raw materials come from the Pyhrn-Priel region, Upper Austria or Austria.
SORT DIVERSITY:
Our diversity of varieties is not easily comparable with other suppliers.
SUSTAINABILITY:
We produce no bio-waste (NO BIO-WASTE!), have no shrinkage in production and no food waste.
Taste:
All dumpling varieties were developed and also sold for 2 years in an inn in the Pyhrn - Priel region. So they are pub dumplings.
HONESTY:
"What's got it - that's got it." We don't fool our customers. That's why we have the glass dumpling. More transparency is not possible.
CRAFT:
We turn every single dumpling by hand. Each dumpling is unique. Simply MANUFAKTUR.
After successfully graduating from the Bad Hofgastein Hotel Management School in 1988, Werner Dilly spent many years working in the hotel and catering industry in Austria and abroad. In total, Werner worked for over 30 years as a chef, manager in the hotel and catering industry.
Many additional trainings such as wine sommelier, diet chef, food and beverage training, entrepreneurial exam, own cooking school during my self-employment. Werner founded the KNÖDELWERKSTATT in 2018 via the "second educational path", and has fully committed himself to the dumpling culture.
Nutritional values per 100 g
Composition & Allergens
Composition
Kartoffelteig mit Grammel Bauchspeck Fülle
Zutaten: 75% Kartoffelteighülle (61% Kartoffeln, WEIZENMEHL, EIER, WEIZENGRIESS, Speisesalz, Muskatnuss gemahlen), 25% Grammel-Speck Fülle (72% Grammeln, 8% Bauchspeck (Schweinefleisch, Wasser, Speisesalz, Stabilisatoren: Di-, Tri-, Polyphosphate; Zucker, Dextrose, Antioxidationsmittel: Natriumascorbat; Gwwürzextrakte, Konserverungsstoff: Natriumnitrit; Aroma, Raucharoma, Rauch), Sonnenblumenöl, Zwiebel, WEIZENMEHL, Petersilie, Speisesalz, Knoblauch, Gewürze).
Kann Spuren von Schalenfrüchten enthalten.
Tiefgekühlt (bei mind. -18°C) lagern. Nach dem auftauen nicht wieder einfrieren.
Kontakt: Knödelwerkstatt GmbH, Hauptstraße 12, 4581 Rosenau am Hengstpaß, office@knoedelwerkstatt.at
Allergens
- Cereals (gluten)
- Eggs
- Mustard
- Sulfur dioxide
- Lupin
- May contain traces of:
- Peanuts
- Tree nuts