Lunch · Upper Austria
Grammelknödel
Potato dumplings filled with crispy pork crackling (Grammeln) and onion, rolled in toasted breadcrumbs.
G GlutenD Dairy
Ingredients
- 800g floury potatoes, cooked and riced
- 150g plain flour
- 1 egg
- 200g pork crackling, finely chopped
- 1 onion, finely diced and fried
- 4 tbsp breadcrumbs, toasted in butter
Method
- Mix riced potato with flour and egg to form a dough. Season well.
- Combine crackling with fried onion to make the filling.
- Flatten a portion of dough, place filling in the centre, and form into a dumpling.
- Boil in salted water 15 minutes. Drain and roll in toasted buttered breadcrumbs.