Austrian Dumplings Recipe

 
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Austrian Dumplings
How to make Austrian Dumplings
  • Chef: Peter Pretzel
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Discover the Austrian rendition of this Asian recipe. With a paneer based dough and a low fat carrot based filling, these vegetarian dumplings are a healthy feast. This recipe was shared with us by the Austrian ambassadors husband, Mr. Peter Pretzel.

Ingredients of Austrian Dumplings

  • 200 gm cottage cheese
  • 1 Tbsp flour
  • 1 Tbsp semolina
  • 1 Tbsp couscous
  • Pinch of salt
  • Half cut lemon
  • 100 gm carrots
  • 1/2 inch ginger
  • 10-12 raisins

How to Make Austrian Dumplings

  • 1.Take 200 gms of paneer and squeeze it/mash it. Add semolina, flour and couscous and a pinch of salt and mix it either by hand or with a mixture. The consistency of the dough will depend upon the moisture in the paneer. Higher the moisture, better the dough. You may also add a little lemon juice in case you like it to be a little sour. Once the dough is ready, keep it in the fridge for an hour.
  • 2.Rub a little flour on your hands and on your work surface to ensure that the dough does not stick to either.
  • 3.Take a ball of dough and flatten it. Fill it with the mixture made of carrots, ginger and raisins ground together in a bit of olive oil, and seal the dough back together with the filling inside.
  • 4.Rub the dumpling in a bit of flour to ensure that it does not stick.
  • 5.Once the uncooked dumplings are ready, drop them gently in soft boiling water (simmering water).
  • 6.When dropped in boiling water, they will instantly drown. Once cooked, they will float back up to the surface.
  • 7.Pull them out of the water and serve.
  • 8.They can also be rolled in breadcrumbs or flack seeds to add flavor.

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