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Loading...Austrian Yeast Dumplings are pillowy, bread-like dumplings made from a yeasted flour dough, gently boiled until light and tender. They are a beloved traditional side served alongside rich meat dishes like goulash or roast pork, and they soak up sauces beautifully.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings4
Yield4 dumplings
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 9 gFat
- 5 gSaturated Fat
- 43 gCarbs
- 2 gFiber
- 3 gSugar
- 8 gProtein
- 420 mgSodium
- 130 mgPotassium
- 55 mgCalcium
- 2.5 mgIron
- 0 mgVitamin C
- 220 mcgVitamin A
Ingredients
For the Dough
- 250 g (2 cups) all-purpose flour
- 125 ml (1/2 cup) whole milk, lukewarm
- 20 g (3/4 oz) fresh active yeast, crumbled
- 40 g (3 tbsp) unsalted butter, melted and cooled
- 1 large egg
- 1 tsp granulated sugar
- 1/2 tsp fine salt
- 1 tbsp neutral oil, for greasing
For Boiling
- 2 liters water
- 1 tbsp fine salt
Directions
- In a small bowl, sprinkle the crumbled yeast and sugar over the lukewarm milk and let stand for 5 to 8 minutes until foamy and activated.
- In a large mixing bowl, combine the flour and salt. Add the yeast mixture, melted butter, and egg, then stir with a wooden spoon until a soft, slightly sticky dough forms.
- Turn the dough onto a lightly floured surface and knead for 6 to 8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm spot for 45 to 60 minutes until nearly doubled in size.
- Punch down the risen dough and divide it into 4 equal portions. Shape each portion into a smooth, round ball by rolling between cupped hands, keeping the surface taut.
- Bring the salted water to a gentle simmer in a wide pot (the water should barely move). Carefully lower each dumpling into the water.
- Simmer the dumplings uncovered for 15 to 18 minutes, turning once halfway through, until they float and feel firm but springy to the touch.
- Remove the dumplings with a slotted spoon, drain briefly, and transfer to a warm plate. Keep loosely covered with foil while finishing the remaining dumplings.
- Serve immediately, sliced open or whole, alongside goulash, roast pork, or a rich meat gravy, allowing the dumplings to absorb the sauce.
Cook’s Notes
- The water must be at a bare simmer, not a rolling boil, or the dumplings will fall apart or develop a tough surface.
- Test doneness by inserting a wooden skewer into the center; it should come out clean with no raw dough clinging.
- For a richer version, brush the cooked dumplings with browned butter and sprinkle with chopped chives or parsley.
- Day-old dumplings can be sliced and pan-fried in butter for a crispy golden crust the next day.
