Recipe: Baked blutwurst dumplings

Exclusively for our readers, Krenn’s chef has revealed the secret recipe for his delicious blutwurst dumplings with pumpkin. This recipe serves 4 people. Enjoy!

Ingredient for 4 persons

For the stuffing

  • ½ kg of blutwurst
  • 10 slices of bacon  
  • 2 shallots
  • Marjoram

For the dough

  • 300g of non-stick flour
  • Salt (to taste)
  • 2 tablespoons rapeseed oil
  • ¼ liter of boiling water

For the cream

  • 2 tsp creme fraiche
  • 80ml vegetable stock
  • 1 tsp vinegar
  • 1 tsp horse radish cream

For the crumbled mixture

  • 1 egg
  • Flour
  • Breadcrumbs
  • Pumpkin seeds
  • Cress (for decoration)

For the pumkin

  • 500g pumpkin
  • Salt
  • Sugar
  • Ground Cumin  
  • 4cl apple cider vinegar
  • Spring onion

The preparation


Chop the bacon and shallots finely, and roast together with the blutwurst and add marjoram. Let the mixture cool, and then form 5-6 cm dumplings and then freeze the dumplings. Mix flour, rapeseed oil, salt and warm water.

Knead into a smooth dough. Roll out thinly, then cut squares and wrap the frozen balls with the dough. Scramble the eggs and put in the wrapped dumplings. Then roll in a mixture of bread crumbs and pumpkin seeds. Fry in hot fat.


Chop the pumpkin into thin strips. Add salt, cumin and sugar and let it rest for 30 minutes. Quarter the spring onion – fry in the pan. When the spring onions are golden brown, then add the pumpkin strips with some apple cider vinegar and let them cook smoothly. Season with salt and pepper.


Arrange the pumpkin on a preheated plate, place the dumplings on top and garnish with the foam and fresh cress. Bon appetit!

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