Dumpling Workshop Selchfleisch Dumplings 4x120g 

Knödelwerkstatt Selchfleisch Knödel 4x120g

Dumplings made by hand from Austrian, predominantly agricultural ingredients, in inn quality. Stuffing of smoked meat refined with herbs, 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.