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Austrian Meat Dumplings — traditional dish from Tyrol, Austria
Main course Meat

Food Flavour DNA

Nutritional Values

🔥620kcal
💪28gProtein
🌾60gCarbs
🥑30gFat
🌿4gFibre
⚖️350 gServing

* Per serving · 350 g. May vary.

Allergens

🌾 Gluten 🥛 Dairy 🥚 Eggs

Austrian Meat Dumplings

How to order / say it
Say it Tiroler Knödel — [TEE-roh-ler KNO-del]
Order I'd like the Tiroler Knödel, please.
Locally Ich hätte gerne die Tiroler Knödel, bitte.
Say locally

Dense bread dumplings mixed with speck and boiling in broth.

Why try it?

This dish embodies the resourcefulness and comforting nature of Tyrolean cuisine, reflecting the hearty meals needed in mountainous regions. It's a must-try for an authentic taste of Austrian culinary tradition.

How it tastes

Hearty and rich, these dumplings are savory with a mild smokiness from the speck. They are firm yet tender, delighting the senses with their meaty, comforting aroma.

Origin & History — first documented: 1820

Tiroler Knödel have been a staple since the early 19th century. Developed in Tyrol, they made use of leftovers and local products like speck and stale bread, becoming essential to Alpine sustenance.

Recipe

Ingredients

  • 🌾 250 g stale bread
  • 🥩 150 g speck
  • 🥛 200 ml milk
  • 🥚 2 eggs
  • 🧄 1 onion
  • 🌾 50 g flour

Method

  1. 1 Soak stale bread in milk.
  2. 2 Mix with chopped speck, onion, eggs, and flour.
  3. 3 Form into dumplings.
  4. 4 Boil dumplings in broth until cooked.

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All Europe recipes — Austria — Zell am See — Austrian Meat Dumplings
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