Tafelspitz – a specialty of Viennese cuisine – is served in many of the city’s restaurants
© WienTourismus/Peter Rigaud
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16 - 24°C
17 - 24°C
Beat the butter until fluffy. Stir the egg yolk into the butter. Briefly whip the egg white and gradually combine with the butter mixture. Season with salt, pepper and nutmeg. Stir in the semolina, adding more salt, pepper and nutmeg to taste, and refrigerate for about 10 minutes. Form small, ellipse-shaped dumplings using two spoons, dipping them into warm water to clean. Place the dumplings on greaseproof paper smeared with butter and set aside to cool for about 10 minutes. Heat water in a pot and add salt. Slide the dumplings in, and bring water to boil once. Add some ice to the water. Take the pot off the stove, put a piece of greaseproof paper smeared with butter on top of the water, cover the pot and let sit for about 20 minutes. Remove the dumplings and serve in the soup.
More recipes: www.ichkoche.at/Viennese-Cuisine/