Veal Mince Viennese Dumplings

Gretel Shaw

Brimming with old-world charm and velvety richness, Veal Mince Viennese Dumplings are a nostalgic delicacy inspired by Vienna’s Austro-Hungarian culinary heritage. These dumplings marry tender veal mince with traditional European herbs and spices, then simmer them in a velouté bath, creating a melt-in-your-mouth parcel of comfort and refinement. This recipe brings a modern polish to a classic dish once served in the cafés along the Danube—perfect for an elegant family dinner or a refined Sunday lunch.

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Prep Time 45

Cook Time 35

Total Time 1 20

Course Main Course

Cuisine Other European

Servings dumpling servings

Calories 411 kcal

Equipment

Mixing bowls

Large pot for steaming or boiling

Steamer basket or insert

Microplane or grater

sharp knife

Measuring spoons and cups

Small saucepan

Ingredients

For the Dumplings:

1 lb ground veal - high-quality, freshly ground veal shoulder preferred
½ cup day-old white bread crumbs - crust removed, finely crumbled
½ cup whole milk - warm, used to soak bread crumbs
1 large egg - beaten
1 tbsp unsalted butter - for sautéing shallots
1 medium shallot - finely diced
1 clove garlic - minced
¼ tsp nutmeg - freshly grated
¼ tsp white pepper
1 tsp sea salt

For the Velouté Sauce (optional):

2 tbsp unsalted butter
2 tbsp all purpose flour (plain flour Australia and UK)
1 ½ cups veal stock - or chicken stock, warm
¼ cup heavy cream - optional for extra richness

Instructions

Sauté the shallots and garlic in 1 tablespoon of butter over medium heat (about 350°F / 175°C) until translucent and aromatic—about 3–4 minutes. Set aside to cool.
In a small bowl, soak the breadcrumbs in the warm milk until soft, about 5 minutes.
In a large bowl, combine veal, soaked breadcrumbs, egg, sautéed shallots and garlic, nutmeg, white pepper, and salt. Mix gently by hand until just combined. Do not overmix.
With wet hands, shape mixture into 8 even-sized dumplings (about 2 inches in diameter). Place them on a tray and chill for 15 minutes to help retain shape.
Bring a pot of lightly salted water to a gentle simmer (190°F / 88°C) and steam or poach dumplings for 20 minutes, or until firm and cooked through. Do not boil vigorously or they may fall apart.
To prepare the velouté, melt butter in a small saucepan over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in warm stock and simmer until thickened, about 8–10 minutes. Stir in cream at the end if desired.

Notes

For a gluten-free version, substitute gluten-free breadcrumb and flour.
You can substitute ground chicken or turkey for veal if desired, though the flavor will be lighter.
Add finely chopped parsley or chervil for an herbal lift.

Nutrition

Calories: 411kcalCarbohydrates: 17gProtein: 29gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 183mgSodium: 987mgPotassium: 658mgFiber: 1gSugar: 4gVitamin A: 598IUVitamin C: 1mgCalcium: 111mgIron: 2mg

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