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Tyrolean dumplings are a true classic of Alpine cuisine and stand for down-to-earth enjoyment. Prepared with bacon, onions and fresh herbs, they impress with their strong taste and versatility: served as a hearty main course, as a side dish with roast meat or in a clear soup.
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INGREDIENTS
5 rolls
60 g smoked pancetta
1 onion
2 tbsp parsley
3 eggs
200 ml milk
salt
pepper
120 g lean smoked meat
3 tbsp flour
To make the dumplings, cut the bread rolls into equal-sized cubes and place in a large bowl.
Finely dice the bacon and onion, sauté in a pan until light brown and then mix into the dumpling bread with the fresh parsley.
Whisk the eggs with the milk, season with salt and pepper and pour over the bread cubes. Mix everything well and leave to stand for 15 minutes.
Meanwhile, bring a large pan with plenty of salted water to the boil. Now finely dice the smoked meat and work into the dumpling mixture together with the flour. With wet hands, form dumplings of the same size and cook them in gently simmering salted water for 12 to 15 minutes.
The smoked meat dumplings are best served with juicy sauerkraut, a coleslaw or in a clear soup.
Our tip
Burgenland cabbage soup is a true classic of Pannonian cuisine. Simple to prepare but full of flavor, it combines fine white cabbage with paprika and typical spices.
Carinthian Kasnudeln are probably the best-known dish from the south of Austria. Passed down from generation to generation, they are an integral part of the regional food culture.
Tyrolean dumplings are a true classic of Alpine cuisine and stand for down-to-earth enjoyment. Prepared with bacon, onions and fresh herbs, they impress with their strong taste and versatility.
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