Baked bacon dumplings

The Hoftaverne Atzmüller in Waxenberg in the Mühlviertler Hochland is the epitome of hospitality for guests from near and far.

What is the Hoftaverne Atzmüller particularly known for? For cooking with produce from local farms, for hearty home cooking, for fine delicacies, for delicious salads and tempting desserts.

Daniel Atzmüller, the junior chef himself, gives grandma's traditional recipes a modern twist - such as the bacon dumplings au gratin with onion and pumpkin chutney and sauerkraut.

© Foto: Daniel Atzmüller: Daniel Atzmüller von der Hoftaverne Atzmüller in Waxenberg
Daniel Atzmüller von der Hoftaverne Atzmüller in Waxenberg in Kochbekleidung
© Foto: Hoftaverne Atzmüller: Überbackene Speckknödel
Überbackene Speckknödel


90 min. preparation
60 min. preparation


  • 350 g pancetta
  • 1 kg floury potato
  • 4 onions
  • 2 cloves of garlic
  • 4 eggs
  • 1 yolk
  • 1 dash of cream
  • oil
  • 400 g flour coarse
  • 2 tbsp seed oil
  • 1 tbsp honey
  • chives
  • parsley
  • marjoram
  • nutmeg
  • salt
  • pepper
  • Pumpkin seed oil
  • 400 g sauerkraut (stone cabbage)
  • salt
  • bay leaf


Baked bacon dumplings:

Boil the potatoes in salted water (approx. 50 minutes). Cut the bacon, 1 onion and garlic into cubes, fry in a pan and mix with fresh marjoram and parsley, then chill (approx. 10 minutes). When the mixture has cooled, shape into 30 gram balls and place in the freezer.

The potatoes must now be ready to be peeled. Then put them through a ricer and form a hollow in the centre (leave to steam briefly), add the egg and yolk, then the flour, salt, pepper and nutmeg and knead into a dough. Now shape the dough into circles and then roll into dumplings with the chilled filling. Place in a buttered tin. Then place in the oven for 25 minutes at 160 degrees. Finally, beat 2 eggs with a dash of cream, salt, pepper and nutmeg and pour between the dumplings. Then bake for a further 15 minutes at 200 degrees. Sprinkle with fresh chives and serve.


Onion and pumpkin chutney:

Dice 3 onions, fry until brown, add 1 teaspoon of honey, deglaze with a splash of vinegar and remove from the heat. Add 2 tablespoons of pumpkin seed oil and season with salt and pepper.



Finely chop the sauerkraut, salt well, press down well until the juice is released. Add the bay leaves and fill into Rex jars (the cabbage must be covered with juice). Store in a room protected from light at 10 degrees for 14 days. Ready. Before serving, rinse the cabbage a little, add a little soup and warm up.