"Krone" one-dish menu

Award-winning chef serves mini dumplings with cabbage

Christoph Vogler from Aelium cooks Grammelknödel this week

(Bild: Imre Antal)

Every week we present you with a dish - simply prepared and with just a few ingredients. The video is also available on our social media channels to make it even easier to cook. On the menu this week: Grammelknödel.

Your stomach is growling just watching ... This week, award-winning chef Christoph Vogler from the St. Pölten gourmet restaurant Aelium shows you how to cook grammel dumplings with ease. 

First, the chef chops the potatoes and cuts the onion into small cubes. In a preheated pan, he adds lard and sautés the onion.

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Vogler uses floury potatoes for the dumpling dough. These are pressed and mixed with starch, egg yolk and melted butter to form a dough. "Season lightly with salt and knead thoroughly", says the chef.  

Tips from the pro
He adds garlic and eggs to the sautéed onions. "We let the egg set like an egg dish and then add it to our gammel," explains Vogler. Pepper and a little parsley and the filling is ready. 

He forms balls from the filling and freezes them. "So that the dough then coats the filling well," says Vogler. Cook the mini dumplings for another ten minutes before serving them with sauerkraut. 

 You can also find more "Krone" recipes at: www.krone.at/rezept-der-woche