Grammelknödel

Name: Grammelknödel
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4 servings
Cuisine: Austrian
Ingredients: 1 lb floury potatoes (russet), boiled, riced; 1/2 cup all-purpose flour; 2 yolks large egg yolks; 4 oz pork cracklings (Grammeln), finely chopped; 1 small yellow onion, finely diced; 2 tbsp unsalted butter; 2 tbsp fresh parsley, finely chopped; 1 tsp kosher salt

55 minMediumServes 4380 cal/serving

AustrianDinnerStovetopStandard

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Ingredients

1 lb floury potatoes (russet), boiled, riced
1/2 cup all-purpose flour
2 yolks large egg yolks
4 oz pork cracklings (Grammeln), finely chopped
1 small yellow onion, finely diced
2 tbsp unsalted butter
2 tbsp fresh parsley, finely chopped
1 tsp kosher salt

Instructions

1

Boil 1 lb floury potatoes (russet) in their skins until tender, about 25 minutes. Peel them while warm and press them through a potato ricer. Let cool until warm.
2

Melt 2 tbsp unsalted butter in a skillet over medium heat. Cook 1 small finely diced yellow onion until golden, about 5 minutes. Set aside.
3

Mix the riced floury potatoes (russet) with 1/2 cup all-purpose flour, 2 yolks large egg yolks, 1 tsp kosher salt, the cooked yellow onion and butter, 2 tbsp finely chopped fresh parsley, and 4 oz finely chopped pork cracklings (Grammeln). Knead gently until just combined.
4

Shape the mixture into balls about 2 inches across with floured hands.
5

Bring a large pot of salted water to a gentle boil. Add the dumplings and cook 15 minutes, until they float and feel firm.
6

Cut one dumpling open. The center should read 160°F on an instant-read thermometer and show no raw dough.
7

Drain well and serve hot with sauerkraut or a green salad.

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Questions

What is Grammelknödel?

Grammelknödel are Austrian potato dumplings studded with crisp pork cracklings and fried onion, usually served with sauerkraut or a green salad. They are a hearty farmhouse dish from the Austrian countryside. This reference files it under Austrian dinner: made on the stovetop, rated medium and about 55 minutes start to finish.

How long does Grammelknödel take?

As written, 55 minutes: 35 of prep and 20 of cooking. The longest single stretch is step 1 (25 minutes): "Boil 1 lb floury potatoes (russet) in their skins until tender, about 25 minutes."

What internal temperature should Grammelknödel reach?

For Grammelknödel, the target internal temperature is 160 F (about 70 C), given in step 6. A probe thermometer removes the guesswork.

Does Grammelknödel contain eggs?

Yes: 2 yolks large egg yolks. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Grammelknödel?

Refrigerate what is left of Grammelknödel within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

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