Meat dumplings (fleisch knödel)

Meat dumplings (fleisch knödel)
  • Serves icon Makes 20
  • Time icon Hands-on time 35 min, simmering time 20-30 min, plus chilling

Lizzie Kamenetzky’s recipe for Austrian meat dumplings, or fleisch knödel, uses potato dough and breadcrumbs for a crunchy finish.

Nutrition: per serving

Calories
87kcals
Fat
10.3g (4g saturated)
Protein
8.2g
Carbohydrates
14.9g (1g sugars)
Fibre
0.9g
Salt
0.3g
Calories
87kcals
Fat
10.3g (4g saturated)
Protein
8.2g
Carbohydrates
14.9g (1g sugars)
Fibre
0.9g
Salt
0.3g

Ingredients

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 500g mixed cooked and cured meats (leftover roast pork, lamb or chicken, cooked sausages or cured salami)
  • Freshly grated nutmeg
  • Handful fresh flatleaf parsley, finely chopped
  • 500g medium floury potatoes (such as maris piper), unpeeled
  • 25g plain flour
  • 70g rice flour
  • 15g fine polenta
  • 1 medium free-range egg
  • 100g unsalted butter, melted
  • 150g fine dry breadcrumbs
  • Vegetable oil for frying
  • Mayonnaise, mixed with grated horseradish from a jar, to serve

You’ll also need

  • Food processor
  • Digital probe thermometer

Method

  1. Heat the oil in a small frying pan and fry the onion until soft and lightly golden. Leave to cool, then put into the bowl of a food processor with the meat, a good grating of nutmeg and the parsley. Whizz to a coarse mixture. Shape into about 20 small walnut-size balls. Cover and chill.
  2. Put the potatoes in their skins in a pan of cold salted water. Bring to the boil, then simmer for 20-30 minutes (depending on size) until tender when pierced with a small knife. Drain and, when cool enough to handle, peel off their skins, then mash the flesh into a bowl using a potato ricer (or push through a large-holed sieve or strainer). Mix with the flours, polenta, egg and butter, then season. Once you have a smooth dough, shape into a log. Wrap in cling film and chill for 2 hours.
  3. Put the breadcrumbs in a shallow bowl, then cut the dough into 20 even pieces (about 60g each). Flatten each piece of dough a little, then wrap around each of the meatballs and coat all over with the breadcrumbs.
  4. Pour oil into a large pan to a depth of 6cm and heat to about 170°C when tested with a digital probe thermometer. Fry, in batches, for 4-5 minutes, turning, until golden brown and crisp all over. Serve with horseradish mayonnaise.

delicious. tips

  1. If you want to boil the knödel in the traditional manner, don’t coat them in breadcrumbs in step 3. Bring a large pan of water to the boil, then simmer them for 10 minutes until puffed up

  2. An easy-going, good-value côtes du rhône villages red.

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