Silesian Bladl

Ingredients

Silesian Bladl differs from the original Austrian Pinzgauer Bladl in terms of the filling and the accompanying sauces. While the Austrian version typically uses a mixture of ground beef and pork for the filling, the Silesian adaptation often incorporates a combination of ground pork and veal. Additionally, Silesian Bladl is commonly served with sauerkraut or mushroom sauce, which adds a tangy or creamy element to the dish, respectively. We alse have the original recipe for Pinzgauer Bladl, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1/2 pound (225g) ground pork 1/2 pound (225g) ground pork
• 1/2 pound (225g) ground veal 1/2 pound (225g) ground veal
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 clove garlic, minced 1 clove garlic, minced
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1/2 teaspoon marjoram 1/2 teaspoon marjoram
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons butter 2 tablespoons butter
• Sauerkraut or mushroom sauce, for serving Sauerkraut or mushroom sauce, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (8g saturated)
• Carbohydrates: 30g (2g sugars)
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Gradually add the warm water and vegetable oil, mixing until a smooth dough forms. Knead the dough for a few minutes until it becomes elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the ground pork and veal to the skillet, breaking it up with a spoon. Cook until the meat is browned and cooked through.
4. 4.
   Stir in the caraway seeds, marjoram, salt, and pepper. Remove the skillet from heat and let the filling cool.
5. 5.
   On a floured surface, roll out the dough into a thin sheet. Cut the dough into squares or circles, approximately 4 inches in size.
6. 6.
   Place a spoonful of the meat filling onto each dough square or circle. Fold the dough over the filling, pressing the edges together to seal the dumplings.
7. 7.
   Bring a large pot of salted water to a boil. Carefully drop the dumplings into the boiling water and cook for about 10 minutes, or until they float to the surface.
8. 8.
   Remove the cooked dumplings from the water using a slotted spoon and transfer them to a serving dish.
9. 9.
   Serve the Silesian Bladl hot, accompanied by sauerkraut or mushroom sauce.

Treat your ingredients with care...

• Ground pork and veal — Make sure the meat is cooked thoroughly to ensure food safety.
• Caraway seeds — Toasting the caraway seeds before adding them to the filling will enhance their flavor.
• Sauerkraut — Rinse the sauerkraut before serving to reduce its tanginess.

Tips & Tricks

• If you prefer a vegetarian version, you can substitute the meat filling with a mixture of sautéed mushrooms, onions, and herbs.
• For a richer flavor, you can add a splash of white wine to the meat filling while cooking.
• Serve the Silesian Bladl with a dollop of sour cream for added creaminess.
• Leftover dumplings can be pan-fried in butter for a delicious crispy texture.
• Experiment with different fillings, such as adding grated cheese or diced bacon, to create your own variations.

Serving advice

Serve the Silesian Bladl as a main course, accompanied by sauerkraut or mushroom sauce. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the Silesian Bladl on a platter, showcasing their golden-brown color and the steam escaping from the dumplings. Serve with a side of sauerkraut or mushroom sauce in a separate bowl for guests to help themselves.