Austria is dumpling country. Here are so many varieties to choose from. Many of the recipes are cooked in Germany too.
Bread dumplings are popular, others are made with potatoes or flour.
These two I choose are made with little cut up white bread. It should be dry. It gets mixed with eggs and liquid, or sauteed onions and cheeses are folded or stuffed in.
I had a soft green dumpling with chives and parsley that was stuffed with mozzarella.
The purple one was beetroot with tiny chunks of Austrian mountain cheese.
Both dumplings sat in Beurre noisette or browned butter.
A bowl of mixed salad came with the dish.
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