Frankenburger Bratknödel facts for kids
Frankenburger Bratknödel (say "FRAHN-ken-boor-ger BRAHT-kner-del") are a special kind of knödel (dumpling) from Austria. They come from a town called Frankenburg am Hausruck in a region known as Upper Austria. These tasty dumplings are a unique dish from that area!
Typical serving of frankenburger bratknödel
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| Alternative names | Fraungabuaga Bratknedl |
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| Type | Knödel |
| Course | Main course |
| Place of origin | Austria |
| Region or state | Frankenburg am Hausruck, Upper Austria |
| Main ingredients | Minced meat (pork), paprika powder, onion, garlic, pork fat |
Contents
What are Frankenburger Bratknödel?
Frankenburger Bratknödel are a type of savory dumpling. They are filled with a delicious mix of meat and spices. People in Frankenburg am Hausruck love to eat them. They are a traditional part of Austrian cooking.
How are Frankenburger Bratknödel Made?
Making these dumplings involves two main parts. First, you prepare the tasty filling. Then, you make the soft dough that wraps around it.
Making the Filling
The filling starts with diced onion and garlic. These are mixed with minced meat, usually pork. A special kind of animal fat, called core fat, is also added. This fat helps keep the filling moist and flavorful.
All these ingredients are seasoned with paprika powder, fresh parsley, salt, and pepper. Once everything is mixed well, small balls are shaped from the filling. These balls will go inside the dough.
Preparing the Dough
The dough for the dumplings is made from flour, water, egg, salt, and a little oil. These ingredients are kneaded together until the dough becomes smooth. It needs to be soft and easy to work with.
After kneading, the dough is rolled out. Then, it is cut into small, nut-sized pieces. Each piece is flattened into a small circle. The meat filling ball is placed in the center of each dough circle. The dough is then carefully wrapped around the filling to form a dumpling.
Cooking the Dumplings
Once all the dumplings are shaped, they are ready to be cooked. They are gently placed into a pot of boiling, salted water. The dumplings simmer for about 10 minutes. This cooking process makes them soft and tender.
After cooking, the Frankenburger Bratknödel are drained. They are often served with sauerkraut, which is fermented cabbage. A creamy horseradish sauce and fresh chives are also common sides.
The Special Sauce
A delicious sauce often goes with the Bratknödel. This sauce is made with grated Styrian kren. Kren is a very strong and spicy root vegetable. It is mixed with sour cream, vinegar, salt, and chives. This sauce adds a tangy and spicy kick to the meal.
