Unfortunately, we can’t celebrate our Knödl.show in all its variations ourselves right now.
But: we are happy to give you a few tips on how you can hopefully do just as well at home as in the GOLDBERG.
But first a few things worth knowing. On the subject of dumplings.
According to Habs/Rosner – in 1894, mind you – dumplings are “boiled or baked balls of very different composition and very different sizes, which are formed freely in the kitchen and have various special names according to their main components … Bread dumplings are made by adding bread rolls softened in milk or roasted bread cubes, bacon dumplings are made by adding bacon cubes, the famous liver dumplings are made by adding scraped liver, potato dumplings are made by adding boiled and grated potatoes, etc.”
The fact is that dumplings are a typical Alpine dish. Remains of these were found during excavations in ancient settlements and in pile dwellings. These show that even back then meat, herbs or fruit were wrapped in a dough and made into a round lump. These balls were easy to prepare and – as people ate with their fingers until the Baroque period – could be eaten with some decency without getting dirty.
The tradition of dumplings persisted throughout the crisis years of the 20th century, as dumplings are an incredibly versatile food. Whether sweet. Or hearty. Especially here in the mountains, dumplings were an incredibly important source of strength.
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So much for the history. But now to the preparation.
Today we have a choice on our menu:
Very much à la season: wild garlic dumplings. Or, as a somewhat heartier version, cheese dumplings.
Enjoy the taste!
Salzburg wild garlic dumplings
Ingredients for 4 portions
400 | g | Dumpling bread/diced bread rolls |
250 | ml | Milk (slightly warmed) |
1 | Covenant | Wild garlic (approx. 140g) |
4 | pcs | Eggs |
1 | pcs | Onion |
1 | Pinch | Salt |
1 | Pinch | Pepper |
1 | Pinch | Nutmeg (grated) |
1 | TL | Butter for the pan |
Preparation
- To make the wild garlic dumplings from Salzburg, first soak the dumpling bread (=dumpling cubes) in the milk.
- Add the beaten eggs and fold in loosely.
- Leave the mixture to infuse for a few minutes so that the dumpling bread becomes nice and soft.
- In the meantime, peel and finely dice the onion and fry in a pan with butter until lightly browned.
- Stir the sautéed onions into the breadcrumb mixture and season with salt, pepper and nutmeg.
- Finally, add the washed, shaken dry and finely chopped wild garlic and mix the dumpling mixture well.
- With wet hands, form 6-8 dumplings (depending on size) and leave to rest for 30 minutes.
- Now bring the salted water to the boil and cook the dumplings in it for about 20 minutes.
- As soon as the dumplings float to the surface, they are cooked and can be skimmed off and served.
GENUSS.TIP:
The wild garlic dumplings can easily be combined with melted butter, grated cheese, in a soup as a garnish or with a mushroom ragout.
Cheese dumplings
Ingredients for 4 portions
100 | g | Dumpling bread |
1 | pcs | Egg |
100 | ml | Milk |
50 | g | grated beer cheese |
10 | g | chopped parsley |
1 | Pinch | Salt |
Preparation
- Heat the milk and mix with an egg.
- Then mix into the dumpling bread with the parsley and grated cheese.
- Leave to rest for approx. one hour.
- Then shape into 8 cm diameter patties and fry in oil on both sides until golden brown.
GENUSS.TIP:
The Kaspressknödel can be served as a soup garnish or as a warm starter.