Holzknechtnocken (Austrian Boiled Dumplings)
Holzknechtnocken, translated as Lumberjacks’ Dumplings, is a traditional dish from Ebensee in Austria. In former times lumberjacks had to stay in the forest for days and would prepare dumplings. Hot water was poured over flour and salt to make the dough, which was then kneaded and formed into dumplings. Sometimes semolina was added to the dough to vary the dish. The dumplings were boiled and fried, and served with cabbage (sauerkraut), stewed apples or plums. Today, Holzknechtnocken are still very popular and can be eaten sweet or savory.
Total Time
15 minutes
Servings
4
1 cup (250 g) all-purpose flour
1 tbsp salt
1 cup (250 ml) boiling water
Lard
Mix flour and salt in a large bowl and add water. Knead until you get a dough.
Form dumplings and add them to a pot of boiling water. When dumplings rise to the surface of the water, they are done.
Melt lard in a heavy-bottomed skillet with deep sides. Add dumplings, and fry until they are golden.
Serve with sauerkraut or steamed apples.