Selchfleisch Dumplings Austrian Smoked Meat

Instant Pot / Pressure Cooker 7 Last Update: Jan 05, 2026 Created: Jan 04, 2026

Serves: 4 People
Prepare Time: 45 minutes
Cooking Time: 20 minutes
Calories: -
Difficulty: Easy

Welcome to the cozy, comforting world of Selchfleischknödel – traditional Austrian smoked pork dumplings! If you've ever dreamt of bringing the authentic flavors of the Alps into your kitchen, you're in the right place. Selchfleisch is a beloved smoked, cured pork common in Austria and Central Europe, known for its incredible depth of flavor. These delightful dumplings feature a soft, pillowy potato dough wrapped around a savory, garlicky, and herby smoked meat filling, often enhanced with a touch of mountain cheese. They're typically served with tangy sauerkraut or simple, hearty sides, making for a truly satisfying meal.
Now, before you think you need a ticket to Vienna, let us reassure you: you can absolutely make this Selchfleisch smoked meat recipe at home! Whether you use readily available grocery-store smoked pork or even leftover smoked brisket, we’ll walk you through every step. This guide covers everything from cooking instructions for perfect dumplings and the traditional recipe roots of Austrian pork dishes, to a detailed ingredient list with US-friendly substitutes, and even an optional section on smoking techniques if you're an enthusiast looking to make your own smoked meat from scratch. Get ready to create a dish that's both a culinary adventure and a warm hug from Austria!

Ingredients

Directions

Prep the Smoked Pork Filling
Chop the Pork: Finely chop your smoked pork (Selchfleisch) into small, even pieces. Aim for a mix of lean meat and some fatty bits for maximum flavor.
Sauté Aromatics: In a medium skillet, melt the butter or lard over medium heat. Add the finely minced onion and sauté until softened and translucent, about 5-7 minutes.
Brown the Pork: Add the chopped smoked meat to the skillet with the onions. Cook, stirring occasionally, until the edges of the pork are lightly browned and crispy, about 8-10 minutes.
Add Herbs & Garlic: Stir in the minced garlic and fresh herbs (parsley/chives). Cook for another minute until fragrant.
Cool & Combine: Remove the skillet from the heat and let the mixture cool slightly. Transfer to a mixing bowl, then stir in the grated cheese, lightly beaten egg, and breadcrumbs. Mix until well combined and the mixture holds together when gently squeezed.
Taste Test: Taste a small amount of the filling for seasoning. Given that smoked pork is often salty, add additional salt and pepper only if needed. Set aside.Make the Potato Dough
Boil Potatoes: Boil the starchy potatoes in their skins until very tender when pierced with a fork.
Steam Dry: Drain the potatoes thoroughly and let them steam-dry for a few minutes. This helps remove excess moisture, which is key for good dough texture.
Mash & Season: While still warm, peel the potatoes and press them through a potato ricer or mash them very finely. Stir in the melted butter, egg yolk, salt, and freshly grated nutmeg until well combined.
Add Dry Ingredients: Gradually add the flour and fine semolina to the potato mixture. Mix gently with your hands until a soft, slightly tacky dough forms. Avoid overworking the dough.
Rest the Dough: Cover the dough and let it rest for 10-15 minutes. This allows the flour to hydrate, making the dough easier to handle.
Check Consistency: The dough should be soft but firm enough to hold its shape. If it feels aggressively sticky, add an additional spoonful of flour, a little at a time, until it's manageable.
Shape the Dumplings
Divide Dough: Lightly flour a work surface and your hands. Divide the potato dough into equal pieces. For 12-16 dumplings, each piece should be about 2-2.5 oz (60-70g).
Form Discs: Pat each piece of dough into a thick, flat disc, about 3-4 inches in diameter.
Fill Dumplings: Place a spoonful (about 1.5-2 tablespoons) of the smoked pork filling in the center of each dough disc.
Seal & Shape: Carefully wrap the dough around the filling, bringing the edges up and pinching them firmly to seal completely. Gently roll the dumpling between your palms to create a smooth, round ball.
Prevent Drying: Place the shaped dumplings on a lightly floured tray or baking sheet. Keep them covered with a clean kitchen towel or plastic wrap to prevent them from drying out while you finish shaping the rest. Your dumplings should look smooth with no visible cracks.
Cook the Dumplings (Simmer, Don’t Boil Hard)
Prepare Water: Bring a large pot of generously salted water or light broth to a gentle simmer over medium heat. It’s crucial to avoid a full, rolling boil, as this can cause the delicate dumplings to burst.
Add Dumplings: Carefully lower the dumplings into the simmering water, a few at a time, ensuring they have enough space. Stir once or twice gently to prevent them from sticking to the bottom of the pot.
Simmer Until Done: Cook the dumplings for 12-15 minutes, depending on their size. They are done when they float to the surface and feel firm but slightly springy when gently pressed.
Doneness Check: To be sure, you can carefully remove one test dumpling, cut it open, and check that the filling is hot, the cheese is melted, and the potato dough is cooked through (no raw, gummy center).
Serve
Plate & Garnish: Using a slotted spoon, carefully remove the cooked dumplings from the water. Plate them immediately with traditional sides like warm sauerkraut, a creamy pea purée, or a simple green salad.
Optional Enhancements: For an extra touch of richness and flavor, drizzle with a bit of browned butter and a sprinkle of fresh herbs like chives or parsley.
Pairings: These hearty dumplings pair wonderfully with a crisp Austrian Grüner Veltliner wine or a robust lager-style beer.

Recipe Nutritional Values

The following nutritional values are per serving (one piece of cake)

Calories

~550-650 kcal

Carbohydrates

~50-60g

Protein

~30-35g

Fat

~25-35g

Additional Information

serving, based on 4 servings) Calories: ~550-650 kcal Carbohydrates: ~50-60g Protein: ~30-35g Fat: ~25-35g Additional Information: These dumplings are a substantial source of protein, primarily from the smoked meat and cheese.
These dumplings are a substantial source of protein, primarily from the smoked meat and cheese.
Potatoes provide complex carbohydrates, offering sustained energy.
Serving with fiber-rich sauerkraut or a fresh salad can balance the richness of the dish.

Recipe Success Tips

Ingredient Substitutions & Variations

Selchfleisch (Smoked Pork): If traditional Selchfleisch is hard to find, you can approximate it in US stores with smoked ham steak, a good quality smoked pork shoulder, or even leftover smoked brisket. The key is to find smoked meat that is firm enough to chop, not shredded like pulled pork.
Bergkäse (Mountain Cheese): This flavorful cheese provides a wonderful nutty and savory depth. Excellent substitutes include Gruyère, Comté, aged Swiss, or a sharp white cheddar. Choose a cheese that melts well and has a strong, distinct flavor.
Wild Garlic: The original recipe calls for wild garlic (Bärlauch), which has a unique, pungent-yet-fresh flavor. If you can't find it (it's seasonal), a mix of fresh chives and flat-leaf parsley is an excellent stand-in, providing a similar aromatic lift. You could also experiment with a very small amount of finely minced green onion.
Different Cheeses: Feel free to experiment with other melting cheeses like Emmental or even a smoked Gouda for a slightly different flavor profile.
Different Herbs: Beyond parsley and chives, a touch of marjoram or thyme could also complement the pork meat dishes.
Leaner Pork Options: If your smoked pork is very lean, you can add a little bit of finely chopped smoked bacon or thick-cut smoked ham to the filling to ensure it stays moist and flavorful.
Lighter Tweaks: For a slightly lighter dumpling, you can reduce the amount of cheese in the filling or opt for a leaner pork cut of meat.
Pork-Free Option: For those avoiding pork, a brief note: you could try this with smoked turkey ham or smoked turkey breast, but the flavor profile will be significantly different from the traditional Selchfleisch smoked meat recipe.

Simple Side Dishes That Work:

Sauerkraut: The tangy, fermented cabbage is the quintessential pairing, cutting through the richness of the dumplings perfectly. (Consider linking to your own sauerkraut recipe here!)
Pea Purée: A creamy, subtly sweet pea purée provides a lovely textural and flavor contrast, nodding to the traditional Selchfleisch + pea combination.
Light Salad: A simple green salad or a refreshing cucumber salad dressed with a light vinaigrette is ideal for balancing the richness of the dumplings.
Buttered Cabbage: Gently sautéed or braised cabbage with a touch of butter is another excellent, comforting option.
Wine/Beer Pairings: As mentioned, a crisp Austrian Grüner Veltliner or a hearty lager will elevate the meal experience.

Make-Ahead & Storage Instructions

Freezing Uncooked Dumplings: This recipe is fantastic for making ahead!
1. Place the freshly shaped, uncooked dumplings on a parchment-lined baking sheet, ensuring they don't touch.
2. Freeze for 1-2 hours until solid.
3. Once frozen, transfer the dumplings to a freezer-safe bag or airtight container. They can be stored for up to 2-3 months.
4. To cook from frozen, simply add them directly to gently simmering salted water or broth. They will require a slightly longer simmering time, typically 15-20 minutes, or until they float and are cooked through.
Storing Leftovers: Cooked Selchfleischknödel will keep well in an airtight container in the refrigerator for upgto 3-4 days.
Reheating Cooked Dumplings:
- Gentle Steam: The best way to reheat is by gently steaming them for 5-7 minutes until heated through. This keeps them moist and soft.
- Microwave: You can microwave them briefly, but they might become a bit chewier.
- Pan-Fry: For a different texture, slice leftover dumplings in half and pan-fry them in a little butter until golden and crispy on the outside. This is a delicious way to transform leftovers!

Optional: DIY Selchfleisch Smoking Guide

Do You Need to Smoke Your Own Meat? Absolutely not! Store-bought smoked pork, pre-smoked ham, or even leftover smoked meat from a deli or a previous cooking adventure (like smoked brisket) is 100% fine and will yield delicious results. This section is for enthusiasts who want to try their hand at making their own smoked meat for the filling.
Basic Smoking Path for Pork Shoulder or Brisket (High-Level):
- Prep & Cure (Short): For DIY smoked meat suitable for these dumplings, you'll want a light dry-brine. Rub a pork shoulder or brisket flat with kosher salt and, if you desire a classic cured flavor and pink hue, a small amount of curing salt (like Prague Powder #1, following package directions precisely). This is a simpler approach than the multi-day dry-curing often used for Montreal-style smoked meat (like those from Serious Eats or Meatwave), which is typically beyond what's needed for a weeknight meal. Aim for a few hours or overnight in the fridge.
- Smoking: Set up your smoker or grill for indirect heat, aiming for a consistent temperature of around 225°F (107°C). Add hardwood chunks (oak, maple, or fruit wood are excellent choices for pork meat dishes) to generate clean smoke. Smoke the pork until its internal temperature reaches around 160-165°F (71-74°C). This is similar to the initial smoking phase for Montreal smoked meat recipes.
- Steam/Rest (if using brisket): If using a leaner cut like brisket, or if you want a particularly tender but still sliceable texture, place the smoked meat in a pan with a small amount of water or broth, cover it tightly with foil, and continue cooking in the smoker or oven until the internal temperature reaches 180-190°F (82-88°C). This steaming phase helps tenderize the meat without drying it out, echoing traditional smoked meat practices.
- Clarification: For dumplings, you are looking for firm, sliceable smoked meat that can be finely chopped, not a fall-apart pulled-pork texture.
Making Good Use of Leftover Montreal Smoked Meat: If you've previously made Montreal smoked meat using a detailed recipe (such as those found on Serious Eats or Meatwave), any leftovers are perfect for this dumpling filling. Simply chop the cooked smoked meat finely and use it 1:1 in the filling recipe.

Frequently Asked Questions

Recommended Kitchen Tools

Sometimes, you just want to get those delicious dumplings on the table a little faster! Here are a few things that can help you speed up the process without sacrificing flavor.

Time-Saving Tools & Ingredients

Problem: Finely chopping smoked pork and onions can be tedious and time-consuming, especially when you want a consistent texture for your dumpling filling.
Agitate: Hand-chopping takes forever and often results in uneven pieces, which can make your filling chunky or difficult to bind.
Solution: A food processor can be your best friend here! Pulse the smoked pork and onions until they're finely minced but not puréed. This saves your hands and ensures a perfectly uniform texture for your savory filling.

Time-Saving Tools & Ingredients

Problem: Mashing potatoes by hand for the dough can leave lumps, making your dumplings less smooth and potentially difficult to work with.
Agitate: Lumpy potato dough can lead to a less refined dumpling texture and might even cause issues during shaping or cooking.
Solution: A potato ricer is a game-changer for super smooth, lump-free potato dough. It creates a fluffy, uniform base that's easy to mix with flour and semolina, ensuring your dumplings are tender and perfect every time.

Time-Saving Tools & Ingredients

Problem: Finding authentic Selchfleisch or the right smoked pork can be a challenge in some grocery stores.
Agitate: You might end up with unsmoked ham or bacon that doesn't quite capture that traditional Austrian flavor, leaving your dumplings lacking.
Solution: Look for pre-smoked ham steaks or even Montreal smoked meat in your local deli or butcher. These are readily available and provide that crucial smoky, savory base without you needing to fire up a smoker. If you can only find lean smoked ham, consider adding a tiny bit of smoked bacon fat to your sautéed onions for extra richness.