Traditional Upper Austria

During the Knödelwochen (dumpling weeks) numerous Restaurants and Gasthöfe offer their various Knödel specialities.

The "national dish" in Upper Austria is smoked meat with Sauerkraut (cabbage) and Semmelknödel.
Knödel can either be filled, or the ingredients are already mixed into the dough.

The Semmelknödel are made of breadcrumbs, soaked in milk and mixed with egg, flour, herbs and spices.

The Kartoffelknödel consist of a dough made of mashed potatoes, eggs, milk and flour either filled sweet with fruits like apricots or plums, or savoury with ham (Speckknödel) or minced meat.

Topfenknödel are made with quark (with cheese), egg and flour and eaten either filled with fruits (see above) or plain with fruit sauce.

MARILLENKNÖDEL(Apricot Dumplings)

Preparation:
boil ½ kg floury potatoes in their skins, peel while still hot and sieve. Mix well with one egg, 1 tablespoonful cream, 10 gr. butter, 125 gr. flour and a pinch of salt. Roll out to approx. ½ cm thickness, cut into squares. Stone the apricots carefully, replacing the stones with sugar cubes, wrap the pastry firmly around the apricots. Place the dumplings in boiling salted water, allow to simmer for 5- 8 minutes. Remove and rolls in breadcrumbs toasted in butter or in ground poppy seeds, dust with sugar.