Beate Erlmoser

The Dumpling

Also known as “Kloß” in German. “Knödel” (dumpling) is an extremely popular side dish in typical Austrian home cooking. For a long time, it was also on the menu of a renowned St. Johann restaurant as a main course, simply gratinated with egg. The famous "roasted dumplings with egg!"

The Dumpling

Word Type
Noun, masculine (in German)

Especially in German (when from the south), Austrian

In a previous article, I already reported on the well-known “Kaspressknödel” (cheese dumpling). While this is usually served in a vegetable broth, today I will report on an equally well-known dumpling, also known as the basic “Kaspressknödel” - the “Semmelknödel” (bread dumpling). This can also be served in a soup, but it is usually served only as a side dish.

The making of this dumpling requires a lot of feeling. Although it is sensible to work exactly according to the recipe, success still depends on the overall view. If the mass has the desired consistency, the dumpling is a success.

The ingredients:

  • 4 bread rolls
  • 1/8 l milk
  • 2 dag butter
  • 1 onion
  • Parsley, salt
  • 2 eggs
  • 4 dag flour

The recipe:

Cut the bread into cubes; finely chop and fry the onion, sprinkle over the bread cubes; whisk the milk, eggs, salt and finely chopped parsley together and pour over the bread cubes, leave to stand; mix everything well with flour and form dumplings with wet hands; and this is exactly where a keen eye comes into play – the mixture should not be too soft under any circumstances, but not too hard either. Just fluffy ?. Cook for 20 minutes in salted water (do not simmer).

My recommendation

Lentil stew with bread dumplings

Simply mix lentils, carrots, celery, onion, tomato paste, season and refine with vinegar, flour, thyme, marjoram, bay leaf, salt, pepper and sugar. Mix properly and serve with the ever-popular bread dumpling. With this dish you not only have a well-balanced, but also an extremely iron-rich food (100 g of lentils contains 8 mg of iron)!

Especially when doing sports, it is important to pay attention to the right nutrition. Most top athletes not only have trainers, physiotherapists and managers, but also nutritionists. This meal is not too heavy and provides sufficient energy, because fatty food tires and fatigues the body. The fats, carbohydrates and proteins consumed while skiing must be replenished through food. With a balanced diet, you can also be sure of getting enough vitamins and minerals.


Beate Erlmoser

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