Hello dear gourmets, Today I have a delicious, a bit heartier food for you, that fits very well in the cold season.
I love this type of dumpling with a tasty filling, but also the sweet variety such as apricots, plums or strawberries, but I prefer to wait for the summer when I have fresh fruit.
Dumplings are "boiled or baked bales of very different composition and of very different size, which are shaped in the kitchen from a free hand.
The fact that Viennese cuisine owes its dumpling glory to Bohemian cuisine is a legend. Dumplings are a typical alpine dish; Remnants of it were found during excavations in old settlements and at pile dwellings. These prove that even then meat or fruit was wrapped with a dough, a chopped or scarred meat mixture or a dough mass was processed into round lumps. These bales were easy to prepare and - since you ate all the way to the baroque time with your fingers - could be eaten with some decency, without getting dirty.
The oldest pictorial representation of dumplings dates back to the 12th century in South Tyrol. In the castle chapel of Hocheppan there is a fresco with the dumpling eater. A Tyrolean cookbook from the
16th century contains a recipe for fasting dumplings. In Vienna, because of the popularity of the rolls, the bread dumplings were a peculiarity: the expensive pastry did not last long and could thus be fed to a tasty recycling as a cube and served as a side dish to roast.
Ingredients sour pickled cabbage
- 500g sour pickled cabbage
- 3 small onions
- 1 tablespoon of sugar
- 800 ml vegetable broth
- Salt pepper
- 1 bay leaf
- 5 peppercorns
- 2 tablespoons oil
Preparation
Peel the onion, cut into small cubes and brown in oil. Add the sugar
and roast for another minute.
Add the sour pickled cabbage and the spices and pour in enough vegetable
stock until the sour pickled cabbage is covered. Cook the sour pickled cabbage until
it is soft.
Ingredients filling
- about 300 g meat substitute
- Salt, pepper, marjoram to taste
- 3 tablespoons rapeseed oil
Preparation
Fry the meat substitute crispy in oil, season with salt, pepper and marjoram
and set aside.
Ingredients Potato dumplings for about 10 pieces
- 1500 g of potatoes
- about 150 g of potato starch
- 1 tbsp salt
- Nutmeg grated
Preparation
Peel potatoes, quarter and cook in salted water until tender. Drain the water
and squeeze the still hot potatoes through a potato squeezer.
Now add the potato starch, salt and nutmeg and stir everything into
a smooth dough.
Form the dough into a roll, from which you then cut about 10 pieces
and press them a little flat. Add about 1 tbsp of the filling to the dough
and form it into a nice round dumpling.
Put the dumplings in boiling salted water, switch the cooker to medium and let the dumplings brew for 10-15 minutes (do not cook!)
Serve the still hot dumplings with the sour pickled cabbage.