Where do chicken and dumplings come from?

Dumplings are "boiled or baked balls of very different compositions and very different sizes, which are formed by hand in the kitchen and have various special names according to their main components ... The bread dumplings are created by adding breads softened in milk or roasted bread cubes Adding tarnished bacon cubes the bacon dumplings, with the addition of scraped liver the famous liver dumplings, with the addition of boiled and grated potatoes the potato dumplings, etc. ”This is how you read in Habs / Rosner 1894 about the dumplings, which always included flour. They served as an accompaniment, soup and sweet pastries (filled with fruit or yeast dumplings).

Where do the dumplings come from?

It is a legend that Viennese cuisine owes its glorious dumplings to Bohemian cuisine. Dumplings are a typical alpine dish; Remnants of it were found during excavations in old settlements and in pile dwellings. These prove that even then meat or fruit was wrapped in a dough mixture, chopped or pitted Mixture of meat or dough has been processed into round lumps. These balls were easy to prepare and - since you ate with your fingers throughout the Baroque period - could be eaten with some decency without getting dirty.

The word "dumplings" is derived from the medieval knode / chnode / knoto for knots. The original word and original form of the dumpling are of Roman origin: nodus (Knot) and nodulus (Knots) were the godfathers of the dumplings. 1470 is from Knot alias dumplings to read.

The oldest pictorial representation of dumplings comes from the 12th century in South Tyrol. In the castle chapel of Hocheppan there is a fresco with the Dumpling eater. A Tyrolean cookbook from the
16th century contains a recipe for fasting dumplings. In Vienna, the bread dumplings became a specialty due to the popularity of the bread rolls: The expensive pastries did not last long and could thus be recycled as bread cubes and served as an accompaniment to roasts.

200 years ago there were numerous inns in Vienna that were known for the variety and quality of the dumplings they offered. These sought-after products were also of sizable size. Until 1842 there was the in Salvatorgasse (1st district, not far from Salztorgasse) Dumpling cellar. There was also a dumpling cellar in Wipplingerstraße, but it was demolished around 1840.

The was particularly popular Dumpling hostwho lives in house Zabout blue carp was conducted. From 1700 the building was a beer house, whose owner Georg Kärpf gave the house his name. From 1792 Sebastian Göschl, one of the most popular inns in old Vienna, was the boss there. He was called because of the quality and size of his dumplings Dumpling host. His business existed until around 1820.

But the Viennese day trippers also loved hearty fare. On the northern slope of Wolfsberg (14th district) a lumberjack's hut was built in 1758 where hungry hikers could buy dumplings with cabbage. This is how the inn emerged Viennese dumpling hutwhich was owned by the Scheuer family from 1870. The inn was not closed until 1980. Not far south of the Old dumpling hut you could go to the New dumpling hut that was demolished in the 1960s.

What dumplings are there in Viennese cuisine?

in the Pomegranate apple (1741) there is already a chapter All kinds of sausages, dumplings, strudl. These include almond dumplings (for sour cream soup), bread dumplings, bacon dumplings, pork and veal dumplings (with soaked rolls), rice dumplings, chicken dumplings (for pea soup), Plucked Dumplings (made from striezel and bread rolls, for beef soup), sour cherry dumplings and apple dumplings (which is made with chopped fruit under the dumpling mass mixed) and pike dumplings (for parsley soup).

The Viennese proven cookbook (1810) knows various fish dumplings and bread dumplings for fasting soups, semolina dumplings for beef soup, house dumplings with breadcrumbs roasted in butter, crab dumplings gratinated in milk and butter, small dumplings for meat soups (meat dumplings, baked meat dumplings, bread dumplings, pith dumplings, liver dumplings, kernel dumplings Asparagus dumplings and bacon dumplings). Fruit dumplings are not mentioned.

Over the decades, cookbook authors have assumed more and more dumpling recipes to be known. The New Viennese cuisine (around 1880) lists a few soup items (bread dumplings, liver dumplings, bread dumplings, potato dumplings, Tyrolean dumplings, military Dumplings - made from egg, flour and roasted onions, steamed dumplings, lung dumplings) as well as bread dumplings and potato dumplings. The latter two are side dishes, but according to the cookbook author they can also be served with cabbage or with powidl mixed with cinnamon and sugar. With the plum dumplings to which a cooked potato is added, the flour still predominates in the dough.

Louise Seleskowitz (1905) is a little more thorough. When it comes to soup, she offers bread dumplings, brain dumplings, marrow dumplings, potato dumplings (baked, cooked), rice dumplings, meat dumplings, haché dumplings, liver dumplings, bacon dumplings, bread dumplings, semolina dumplings and ham dumplings. Palffy dumplings are large dumplings cooked in a napkin and sprinkled with toasted breadcrumbs to eat; Seleskowitz ’core fat dumplings are soup garnishes or, with roasted breadcrumbs, an accompaniment to fruit dishes, lung roast or roast roast. Farmer dumplings and Silesian dumplings are also used. Curd dumplings are added to the soup or are added to the table with canned fruit. Seleskowitz filled Tyrolean dumplings, which are made with rolls and bacon, with finely chopped smoked or steamed vegetables (cabbage, cabbage, etc.). Her fruit dumplings include plum dumplings made from bread, strudel, potato, curd cheese and yeast dough; the cherry dumplings are also made.

Olga and Adolf Heß give in the 27th edition (no year, probably in the 1930s) of their cookbook Viennese cuisine fourteen dumpling recipes for soup and side dishes; The sweet dumplings include yeast, curd cheese, plum, nut, apricot and peach dumplings. They also propagate that Dumpling Schmarren, which is prepared from remaining, crushed bread dumplings, fat, eggs and salt - a tasty meatless meal with salad.

The tradition of dumplings continued through the crisis years of the 20th century, because dumplings are hearty, nutritious and, above all, cheap food. In the same way as fruit, minced gram, smoked meat, and leftover meat and sausage are also filled into the potato casing. With sauerkraut or salad, this makes an inexpensive meal.

But making dumplings is labor-intensive, and many people don't spend much time cooking these days. The manufacturers of Convenience food responded with ready-made, frozen dumplings, which are offered both as a side dish and filled. There are also semi-finished products: bread and potato dumplings in boiling bags or as a powder that only needs to be mixed, shaped and cooked in water (potato dumplings half raw - half cooked, Waldviertel potato dumplings). For dessert there are powidl and nougat dumplings as well as the famous Viennese ice cream dumpling.