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Baked Waldviertel Bacon Dumplings | Crispy on Sauerkraut
(0)
65 min
Under an hour
Gurkerl Küche
Herzhafte Waldviertler Speckknödel im neuen Gewand: Flaumiger Erdäpfelteig, gefüllt mit deftig angerösteten Speckwürfeln, Zwiebeln und feinen Kräutern. Statt nur im Wasser gesotten, werden diese Prachtstücke auf einem saftigen Bett aus mildem Sauerkraut und Kümmel im Backrohr goldgelb überbacken und mit zerlassener Butter veredelt. Außen herrlich knusprig, innen saftig und deftig – ein echter österreichischer Klassiker für kühle Herbsttage!
Ingredients
Preparation method
Prepare the potato dough
Boil the floury potatoes in their skins in salted water until tender. Peel while still hot, immediately press through a potato ricer, and allow the steam to evaporate briefly.
Preheat the oven to 190 °C top/bottom heat (170 °C fan oven). Prepare an ovenproof baking dish (roasting dish).
Add the smooth wheat flour, cornstarch, egg, 30 g of soft butter, 1 tsp salt, and a pinch of grated nutmeg to the lukewarm riced potatoes. Quickly knead into a homogeneous, smooth dough and let rest for 10 minutes.
Chef's tip
Traditional treat: If you prefer the dough a bit more rustic, you can replace 50 g of the smooth flour with fine wheat semolina – this gives the Waldviertel dumplings a particularly pleasant bite.
Leftover tip: Any leftover baked dumplings can easily be sliced the next day and fried in a pan with some clarified butter and egg (dumplings with egg).
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