Learn how to recreate this comforting and classic Austrian treat
(Photo: Kaiserhaus)
INGREDIENTS
- 125 gram smoked pork loin
- 62 gram smoked bacon
- 25 gram caramelised onions
- 4 gram garlic
- 50 gram butter oil
- 1.5 gram salt
- 1 pinch white pepper
- 0.5 gram marjoram
- 10 gram parsley
- 500 gram potatoes
- 5 gram salt
- 3 pieces eggs yolk
- 200 gram potato starch
- 40 gram soft butter
- 40 gram semolina flour
METHOD
Meat filling
– Prepare a brunoise (a mixture of finely diced vegetables fried in butter) of onions and smoked bacon. Start to sauté the onions and smoked bacon until yellowish brown. Add the garlic and continue sautéing for a minute.
– Add the rest of the condiments followed by the pork loin, making sure everything is mixed well and then cool in the chiller. Set everything aside.
Dumpling batter
– Peel the potatoes and boil them for approximately 55 minutes until fully cooked.
– Dry the cooked potatoes on a tray at 60 Degrees Celsius in the oven for about 10 minutes. Cool the potatoes down to room temperature. Then grate them with a vegetable slicer.
– Add egg yolk into the potatoes and mix, then add in the butter, potato starch, semolina flour and salt. Mix well.
Assembling
– Take 70 gram of the potato batter and 30 grams of filling per dumpling to form and roll the dumplings.
– Once all dumplings are formed, steam or boil them for 15 minutes
– Serves 3 (3 per portion)
Chef Hans Lueftenegger
Originally from Salzburg, Austrian-born Hans Lueftenegger cultivated a great passion for cooking at an early age. As Executive Chef of Central European restaurant Kaiserhaus, he is devoted to bringing the best of the rich and multifaceted Austrian cuisine to customers here in Singapore.
A version of this article appeared in the print edition of Weekender, Issue 155, June 24 – July 7, 2016, with the headline ‘Bohemian dumplings’.
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