Austrian dumplings

A recipe for Kasnocken- Austrian dumplings tossed with cheese in a cast iron skillet, cooked until golden, and topped with caramelized onions.

Germknödel are a traditional German/Austrian sweet yeast dumpling, filled with plum butter/jam and topped with sweetened poppy seeds. A wonderfully comforting, warming treat.

One of the most famous German side dishes are bread dumplings. They are easy to make and are a wonderful opportunity to make use out of rolls that are not soft enough anymore. Bread dumplings are the perfect side dish to Sauerbraten, goulash, Rouladen and all kinds of saucy dishes. Try out some of our...Read More

Semmelknôdel (Austrian Bread Dumpling) was one of my favorite foods growing up in Austria. I have wanted to make a tutorial of sorts for Americans (like myself) to make this wonderful food even tho…

Amazing and easy German / Austrian potato dumplings make a great side dish that you can serve with any roast or gravy.

Make these delicious semmelknödel, that go delicious with anything saucy .These german bread dumplings are easy to make from scratch and can be used in a variety of dishes.

For these traditional Austrian plum dumplings, plums are wrapped in a potato dough and covered in sweet buttery and nutty bread crumbs. They can be eaten as a dessert, or a sweet main course. I love to eat them for lunch! Depending on the size of the plums and the thickness of the dough surrounding the plum, this recipe will make 8 to 12 dumplings. Instead of plums, you can use other (small) stone fruit, like apricots, too. If you prefer curd cheese dough over potato dough, you can use this…

Recipe for light and fluffy Austrian curd cheese dumplings. They are not overly sweet so you can enjoy them as a main or for dessert. Recipe: Ursula | lilvienna.com

Experience the hearty comfort of traditional German Potato Dumplings. They are perfectly thick and starchy spheres of delight. This dish complements any main course with its easy-to-prepare simplicity.

Semmelknödel are dumplings made with stale bread. These are commonly served with meats such as pork sausages and Sauerkraut in Germany.