Cookbook | Ingredients | Recipes | Austrian Cuisine

Fleischkrapfen on plate.jpg
Category Main course
Servings 4 - 6
Time prep: 45 min
Difficulty Difficult


The Fleischkrapfen is a traditional dish from the Pongau region in Salzburg. Salzburg is one of the nine provinces of Austria and is located on the border to Germany. It is subdivided into five districts, and the Pongau, which is one of them, is situated in the heart of Salzburg. The Pongau stands out due to its natural beauty as well as for its tradition and culture.

On the one hand, the natural areas offer a wide range of opportunities for recreational activities and various kinds of sports as for instance skiing, sledding or hiking. The Pongau is famous for its winter tourism and there are several well-known, first-class skiing areas like Altenmarkt-Zauchensee, Eben, St. Johann, Flachau, and Gastein which are primarily visited by German, Dutch, and British tourists, but Austrians also enjoy the wide choice of beautiful slopes and traditional Austrian ski huts.

On the other hand, there is the Pongau’s old tradition and the diverse cultural events that attract people year after year. A very famous example are the Krampus- and Perchtenparades which do not only take place in the Pongau, but also in other regions of Austria (mainly in the western provinces). The tradition of the Krampus and Percht evolved in the 19th century. In December, primarily male locals dress up as evil looking creatures; they wear horrible wooden masks, large bells, and are dressed in animal hides. Krampuses (or Perchten) accompany St. Nicholas and are supposed to put the fear of God into people. At the Krampusparades, they gather in big groups and make their way through a village, making a lot of noise and scaring people.

After visiting such a wintery event like a Krampusparade or after skiing down the snow-covered mountains of the Pongau, the appetite for a hearty meal is whetted. A large variety of such traditional, solid dishes is served at every ski hut and at every good restaurant of Salzburg. The Salzburger Cuisine, or the Austrian Cuisine in general, is famous for its variety of soups, main dishes, sweet dishes and desserts, and the so-called Jaus’n which is a typical Austrian snack.

One of the most solid and traditional dishes in the region of Salzburg comes from the Pongau and is called Fleischkrapfen. In former times, the Fleischkrapfen was an ideal meal to make use of leftover meat. Meat of all kinds was cut into small pieces and mixed together; then a homemade dough was filled with the delicious and spicy stuffing. There is also a "light version“ of the Fleischkrapfen, which is called Blattlkrapfen or Hasenöhrl. Hasenöhrl is Austrian dialect for "rabbit ear“, which describes the shape of the fried dish. This meal is made nearly the same way as Fleischkrapfen; the only differences are that it is not filled with meat but stays empty, and that the dough is thinner than the one that is used for the Fleischkrapfen.

Fleischkrapfen are traditionally eaten during Carnival. Both dishes, Fleischkrapfen and Hasenöhrl, are served with sauerkraut.



  • 200 grams rye flour
  • 200 grams wheat flour
  • salt (to taste)
  • 40 grams butter
  • 1/4 litres milk


  • 400 grams potatoes
  • 100 grams bacon
  • 400 grams smoked meat
  • 1 onion
  • salt
  • pepper
  • marjoram
  • parsley
  • 4 tbsp. ghee
  • shortening

Side dish:


For the dough, mix the two kinds of flour and season the mixture with a pinch of salt. Boil up milk and butter, then pour it over the flour and knead it quickly. For the stuffing, chop the onion and brown it in butter oil, add the chopped bacon, the smoked meat, and the boiled and chopped potatoes. Season with salt, pepper, marjoram, and parsley, and let it cool down a little. Roll the dough into one 4 cm thick piece. Then cut it into 2 cm thick slices and tumble them. Overlay one half of each slice with the filling and put the other half over it. Press the edges firmly together. Put the Fleischkrapfen into the hot afloat shortening and fry each side golden brown.

Last modified on 16 June 2012, at 12:39