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–+ servings
Knödel aus Mehlteig auf blaum geblümtem nostalgischem Teller angerichtet.

Grandma’s Flour Dough Meat Dumplings (Mehlteig)

Rezept drucken
These hearty dumplings are a classic Austrian comfort food, perfect for cozy winter dinners. They’re filled with a savory meat mixture and served with sauerkraut or a fresh green salad.
Arbeitszeit 30 Minuten
Cooking Time 10 Minuten
Portionen 12 dumplings or more

Zutaten

For the dough:

  • 500 g all-purpose flour ~4 cups
  • 1 pinch salt
  • 625 ml boiling water 2 ½ cups + 1 tbsp

For the meat filling:

  • 1 tablespoon fat e.g., oil or lard
  • 1 onion
  • 3 cloves garlic
  • 1 teaspoon paprika powder optional (my grandma often skipped this)
  • 500 g ground meat ~1.1 lb
  • 1 teaspoon dried marjoram
  • pepper to taste

Anleitung

Make the dough

  • Bring the water to a boil.
  • In a large bowl, mix the flour with the salt.
    Mehl in Schüssel mit Salz vermischen.
  • Slowly pour the boiling water over the flour, stirring constantly with a spoon.
    Kochendes Wasser wird zu Mehl in Schüssel gegossen.
  • Let the mixture cool for about 10 minutes, then knead it into a smooth, elastic ball.
    Fertig gekneteter Mehlteig.

Prepare the filling

  • Heat the oil in a pan over medium heat. Sauté the onion until translucent. Add the pressed garlic and paprika powder, cooking for just a few seconds to release the flavor. (Not too long, otherwise the paprika gets bitter.) Stir in the ground meat, marjoram, and pepper. Cook until the meat is fully done, then remove from heat and let cool.
    Füllung aus Faschiertem in Pfanne.
  • Fill a large pot halfway with water, salt lightly and bring it to a gentle boil while you shape the dumplings.
    It’s important to add the dumplings to the simmering water as soon as possible after shaping to prevent the filling from spilling out.
    Wasser zum Kochen bringen.

Shape the dumplings

  • Lightly flour your work surface and shape the dough into thin rounds. If the dough feels too sticky or wet, lightly flour your hands or the surface. If the dough feels too dry add a few more tablespoons of water or oil.
  • Place about 1 tablespoon of the cooled meat mixture in the center of each piece.
    Mehlteig Knödel gefüllt.
  • Fold and seal the dough carefully.
    Gefüllte Mehlteig Knödel verschließen.
  • Roll each dumpling into a round shape.
  • Tip for perfect dumplings: Wet your hands slightly before rolling the dumpling into a ball. This helps create a smooth surface and prevents the dough from sticking to your hands.

Cook the dumplings

  • Add the dumplings to the pot and simmer gently for about 10 minutes.
    Keep an eye on the pot to make sure the water isn’t boiling too hard or barely simmering. Remove the dumplings with a slotted spoon and serve immediately with sauerkraut or green salad.
    Knödel in Topf mit siedendem Wasser.

Notizen

Freezing instructions
Dumplings can be frozen either cooked or uncooked. Place them unwrapped on a tray first so they don’t stick together. Once frozen, transfer to an airtight container. To cook from frozen, simmer as usual, adding 5–10 minutes to the cooking time.

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Februar 27, 2026

(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen

https://www.vienna-sunday.kitchen/grannys-mehlknoedel-flour-dumplings/