What works for this fantastic dish is that it is traditional and incredibly delicious. One of the ingredients is potato dumplings and the other is the batter. The combination of these two dishes is a true home-grown virtue, which is a bravura treat for the taste buds. Everyone has eaten it in some form, and whether it's on the dining table at home or on a restaurant menu, it's a dish that will win the appreciation of your guests.
The dumpling did not start its gastronomic career today
A truly ancient food, as it has been a traditional dish in Central Europe for thousands of years. It is an integral part of the culture, of which there are many variations. Even from the Neolithic period, finds have been preserved that prove the existence of dumplings. They were found during excavations in the Mondsee area, where a pile-dwelling village inhabited between 2500 and 1800 BC was discovered. The finds prove that the researchers theorised that the various raw materials, for example porridge, was already being kneaded into dumpling shapes. They were probably eaten on their own, or dried to preserve them, or eaten with them different meats, fruits, vegetables. It may also have been crumpled and stuffed.
As a simple dish, it spread quickly, but the development of the dumpling is due to the flour. It was also made from bread, and it is thought that many varieties were already in use in the Alpine peoples gastronomy in its repertoire. In fact, they made it with whatever they could find. There are so many houses, so many customs and so many variations. Written records date back to monks, about a thousand years ago, who report that the monasteries were regular visitors to the monasteries for the various kinds of dumplings.
Potato dumpling
Potatoes are native to the highlands of Peru and Chile, where they have been eaten for around 7000 years. It was introduced to Europe in the 16th century and to Hungary around 1650 through Bavarian-Austrian mediation, but its true spread was due to the tax concessions of King Joseph II of Hungary. Potato dumplings, of course, only began to gain ground after the advent and spread of the potato. They became known in the Monarchy about 200 years ago.
The batter tube
Pumpkin pie or, more popularly, pork fat, is a by-product, so to speak, of the processing of edible pork fat, in addition to solid fat. It is the thawed, aggregated piece of bacon cut into uniform cubes. Even after frying, it still contains a lot of fat. It can also be made from chicken, goose or duck fat.
Freshly baked, still warm, pumpkin pie can be eaten with fresh bread, red onion and is a favourite of many. However, when making a sandwich, pumpkin pie crème may be the winning choice. It's a well-known staple in patty cakes and is even used in the meat industry, for certain preparations.
Potato dumplings with mashed potatoes
The foregoing has shown that the potato dumplings and cream of tartar can make a perfect pair. For example, pumpkin pie, or pumpkin pie cream, plays an important role in Slovenian gastronomy. In Austria, as in Hungary, the basis of the Tyrolean bacon dumplings is used to make dumplings at pig slaughter. Potato dumplings stuffed with turkey cream are extremely versatile and can be used as a welcome snack, starter, main course or even as a savoury side dish. It has the huge advantage of being easy and safe to store and a great advantage for restaurants is that it can be prepared very quickly.
Potato dumplings have been with us for thousands of years, and we can be sure they will stay!
