Cooking tips from an expert

Elisabeth Grabmer: “The right twist” for dumplings

Top chef Elisabeth Grabmer cooked dozens of doughs for the recipe book "Knödelreich" and made hundreds of dumplings - which she loves!

(Bild: Wenzel Markus/Markus Wenzel)

Everyone likes them, but making them yourself requires a bit of know-how: dumplings are all the rage and are even a culinary hit at Christmas. Top chef Elisabeth Grabmer from the Waldschänke in Grieskirchen has recreated the best recipes for a new cookbook and gives tips on how to succeed in the "Krone". 

"I cooked my first dumpling as a child," smiles Elisabeth Grabmer, top chef and head chef at the Waldschänke in Grieskirchen. "I come from the Mühlviertel region and grew up with the typical flour dumplings." Boiled potatoes are "pressed" through the press, seasoned, mixed with flour, formed into dumplings and cooked in smoked soup.