Germknödel
Large steamed yeast dumpling filled with Powidl (concentrated plum jam). Melted butter, poppy seeds, icing sugar. The definitive Austrian mountain hut dessert. Best eaten immediately, in a warm room, in winter.
Form
Dumpling
6 entries tagged Dumpling on Introducing Salzburg.
Kasnocken
Salzburg's cheese spaetzle. Egg-and-flour dumplings layered with melted mountain cheese and crispy fried onions. On every mountain hut menu and most city restaurants. The Pinzgauer Kasnockn is the protected regional variant.
Kaspressknödel
Pressed cheese dumpling fried until crisp. The definitive mountain hut appetiser. Served in clear broth (Kaspressknödelsuppe) or dry with salad. Simple, satisfying, first thing walkers order in winter.
Marillenknödel
Whole apricots in soft potato dough, boiled, rolled in toasted buttered breadcrumbs with cinnamon. The definitive Austrian summer dessert. Strictly seasonal: July-August only, when apricots are in. Outside apricot season, a disappointment.
Pinzgauer Kasnockn
Protected Pinzgau variant of Kasnocken. Made with Pinzgauer Bierkäse and Almkäse: more assertive, tangy. Served in the pan with green salad. Found across the Pinzgau from Zell am See to Krimml.
Semmelknödel
THE Austrian side dish. Bread dumplings. Alongside Gulasch, Schweinsbraten, game dishes, and anything with sauce. Without Semmelknödel, half the main courses on a traditional menu would have nothing to lean on.