Austrian Smoked Pork Dumplings (Selchfleischknödel)

Welcome to the heart of Austrian comfort food! Today, we're diving into the delightful world of Smoked Pork Dumplings, known locally as Selchfleischknödel. Imagine soft, fluffy potato dough gently embracing a rich, savory filling of finely chopped, `smoked pork`, fragrant with garlic and herbs, and bound with a touch of cheese. These aren't just any dumplings; they're a taste of tradition, a staple in Austrian and Central European kitchens, often served alongside tangy sauerkraut or simple, fresh sides.
You might think preparing such a dish is intimidating, but we're here to reassure you: you can absolutely make these authentic dumplings at home! You don't need fancy equipment or a smokehouse. We'll show you how to use readily available grocery-store `smoked pork` or even your leftover `smoked meat` to create this incredible dish. This guide covers everything from step-by-step `cooking instructions` and traditional `recipe roots` to `ingredient lists` with US-friendly substitutes, and even an optional section on `smoking techniques` if you're feeling adventurous. Get ready to impress your taste buds with these cozy, homemade `pork` dumplings – a true labor of love that's easier than you think.

Ingredients

• For the Smoked Pork Filling:
• 1 lb (450g) smoked pork (Selchfleisch), such as smoked shoulder, ham steak, or leftover smoked pork butt/Montreal smoked meat.
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• ¼ cup fresh parsley, chopped
• 2 tablespoons fresh chives, chopped (or substitute with more parsley, or 1 tbsp dried wild garlic if available)
• ½ cup (50g) grated mountain-style cheese, such as Gruyère, Comté, aged Swiss, or sharp white cheddar
• 1 large egg, lightly beaten
• ¼ cup plain breadcrumbs (fresh preferred for texture, but dry works)
• 1 tablespoon butter or a bit of pork fat for sautéing
• Salt and black pepper to taste (remember smoked pork is already salty!)
• For the Potato Dumpling Dough (Kartoffelteig):
• 2 lbs (900g) starchy potatoes, such as Russet or Yukon Gold
• 1 cup (120g) all-purpose flour, plus more for dusting
• ¼ cup (30g) fine semolina (or substitute with additional flour for a slightly denser dough)
• 1 large egg yolk
• 2 tablespoons unsalted butter, melted
• ½ teaspoon salt
• Pinch of freshly grated nutmeg
• For Cooking & Serving:
• Large pot of salted water or light chicken/vegetable broth
• Serving suggestions: sauerkraut, pea purée, simple green salad

Directions

1. Prep the Smoked Pork Filling
2. Chop the Pork: Finely chop the `smoked pork` into small, even pieces. Aim for a mixture of lean meat and some fat for the best flavor and moisture.
3. Sauté Aromatics: In a medium skillet over medium heat, melt the butter or pork fat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes.
4. Brown the Pork: Add the chopped `smoked pork` to the skillet and cook, stirring occasionally, until the edges are lightly browned and crispy, about 8-10 minutes.
5. Add Herbs & Cool: Stir in the minced garlic and fresh herbs (parsley, chives). Cook for another minute until fragrant. Remove the skillet from the heat and let the mixture cool slightly.
6. Bind the Filling: Transfer the cooled pork mixture to a bowl. Stir in the grated cheese, beaten egg, and breadcrumbs. Mix well until everything is combined and the mixture holds together when squeezed. Taste test for saltiness – `smoked pork` is often salty, so adjust as needed.
7. Make the Potato Dough
8. Boil Potatoes: Wash the potatoes thoroughly and boil them in their skins until they are tender when pierced with a fork (about 25-30 minutes, depending on size).
9. Steam-Dry: Drain the potatoes well and let them steam-dry for a few minutes. While still warm, peel them.
10. Mash & Mix: Press the warm, peeled potatoes through a potato ricer or mash them very well with a fork until smooth. Add the melted butter, egg yolk, salt, and nutmeg. Mix until just combined.
11. Form the Dough: Gradually add the flour and fine semolina (or additional flour) to the potato mixture. Mix gently until a soft, slightly tacky dough forms. Avoid overworking the dough.
12. Rest the Dough: Cover the dough and let it rest for 10-15 minutes. This allows the flour to hydrate fully, making the dough easier to handle. The dough should be soft but hold its shape; if it's aggressively sticky, add a spoonful more flour.
13. Shape the Dumplings
14. Divide Dough: On a lightly floured surface, divide the potato dough into equal pieces. For medium-sized dumplings, aim for about 12-14 pieces.
15. Fill & Seal: Pat each piece of dough into a thick disc (about 3-4 inches in diameter). Place a generous spoonful of the `smoked pork` filling in the center of each disc.
16. Roll: Carefully wrap the dough around the filling, bringing the edges up and sealing them well to enclose the filling completely. Gently roll the dumpling between your palms to form a smooth, round ball.
17. Prevent Drying: Place the shaped dumplings on a floured tray and keep them covered with a clean kitchen towel to prevent them from drying out while you finish shaping the rest. Your dumplings should look smooth with no visible cracks.
18. Cook the Dumplings (Simmer, Don’t Boil Hard)
19. Prepare Water: Bring a large pot of salted water or light broth to a gentle simmer, not a full rolling boil. A vigorous boil can cause the dumplings to break apart.
20. Simmer Dumplings: Carefully lower the dumplings into the simmering water. Do not overcrowd the pot; cook in batches if necessary. Stir once or twice gently to prevent them from sticking to the bottom.
21. Cook Until Done: Cook the dumplings until they float to the surface and feel firm but slightly springy when gently pressed. This usually takes about 12-15 minutes, depending on their size.
22. Check Doneness: To ensure they are cooked through, carefully remove one test dumpling, cut it open. The filling should be hot, the cheese melted, and the potato dough cooked through with no raw, gummy center.
23. Serve
24. Plate & Garnish: Carefully remove the cooked dumplings from the water with a slotted spoon. Plate them immediately with your chosen sides, such as warm sauerkraut, a rich pea purée, or a crisp, simple green salad.
25. Optional Enhancements: For an extra touch, drizzle with a bit of browned butter and sprinkle with fresh herbs like parsley or chives.
26. Pairings: These hearty dumplings pair wonderfully with a crisp Austrian Grüner Veltliner or a robust Märzen lager.