Hafalääb (Liechtenstein Corn and Wheat Dumplings)
In short: Hand-sized dumplings of corn grits, flour and egg, steeped in hot salted water and browned in butter, a Balzers specialty served with fruit compote. It takes about 1 h 15 min in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 45 min
- Resting
- 20 min
- Total
- 1 h 15 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 505 kcal
Hafalääb is a specialty of Balzers, in the south of Liechtenstein, and one of the country's most distinctive old dishes. A stiff dough of corn grits, flour and egg is shaped into hand-sized dumplings, steeped in hot salted water, then browned in butter. They are served with fruit compote or alongside smoked ham or sausage, and some households also serve them in a bowl of the hot broth.
Instructions
- Bring the milk, water, 50 g (3 1/2 tbsp) butter and the 1 tsp salt to a boil in a heavy pot.
- Mix the cornmeal and flour and stir them into the boiling liquid all at once with a wooden spoon. Cook over medium heat, stirring constantly, for 4 to 5 minutes, until a stiff mass pulls away from the sides.
- Spread the mass in a bowl and cool for 20 minutes, until warm but not hot, so the eggs will not scramble.
- Beat in the eggs one at a time with a wooden spoon until you have a smooth, sticky dough.
- Heat the salted water or broth to about 90°C (195°F), just below a simmer. With wet hands, shape the dough into 8 oval dumplings about 8 cm (3 in) long and lower them in.
- Keep the water just below a simmer and let the dumplings steep for 30 minutes, never boiling. Lift them out with a slotted spoon and pat dry.
- Melt the 40 g (3 tbsp) butter in a large skillet over medium heat. Fry the dumplings for 2 to 3 minutes per side, until golden.
- Serve hot with the fruit compote.
Tips
- Keep the water just below a simmer. Boiling will break the soft dumplings apart, while gentle steeping sets them evenly through.
- Some cooks skip the frying and serve the steeped dumplings in a bowl of the hot broth with smoked bacon or ham. Cooked dumplings also keep well for a day and can be fried straight from the fridge.
Questions and answers
What is hafalääb?
A traditional dish from Balzers in Liechtenstein: dumplings of corn grits, flour and egg, steeped in hot salted water or broth and often finished in butter. It is served with fruit compote or as a side with meat.
Can I use fine cornmeal or polenta?
Coarse cornmeal or corn grits gives the right bite. Fine cornmeal makes a denser, smoother dumpling that is more likely to fall apart, so handle it gently.
Can I freeze the dumplings?
Yes. Freeze the steeped, cooled dumplings in a single layer, then bag them for up to 2 months. Thaw overnight in the fridge and fry in butter until golden and hot.
How long does it take to make Hafalääb (Liechtenstein Corn and Wheat Dumplings)?
About 1 h 15 min in total: 30 min of preparation and 45 min of cooking.
How many calories are in Hafalääb (Liechtenstein Corn and Wheat Dumplings)?
About 505 kcal per serving, with 12 g of protein, 62 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 505 kcal |
|---|---|
| Protein | 12 g |
| Carbohydrates | 62 g |
| Fat | 24 g |
| Fiber | 5 g |
| Sugar | 12 g |
| Sodium | 750 mg |
Estimated values, calculated from the ingredients.
