Three kinds of dumplings

Manuela Mauthner, cook at the Mostheurigen "Am Hochfeld", has perfected her recipe for three kinds of dumplings through years of experience.

© Manuela Mauthner



  • Bacon
  • Onion
  • Parsley
  • Hash
  • Grammel
  • Salt

Choux pastry:

  • Water
  • Salt
  • Butter
  • Flour
  • Eggs



For the bacon and hash dumplings, mix the bacon and hash respectively with finely chopped onions and parsley. For the grammel dumplings, mix the grammel with a pinch of salt and parsley.
Form balls from the three mixtures for the filling of the dumplings.


Boil the water and put it in a bowl with a pinch of salt. Add flour until the dough has a good consistency. Add one egg per cup of water. Knead the dough and add more flour if necessary. Form the dough into a long roll and cut pieces 2-3cm wide. Flatten the round pieces of dough and place the filling on top. Close the dough around the filling and press tightly so that the air escapes and the dumplings do not fall apart during cooking.

Tip: Put flour on the base and on your hands so that the dough does not stick.

Put the dumplings in boiling water for 15 minutes. Then take them out of the pot, cut them open and serve on a plate with sauerkraut, dripping and parsley.