“Tyrolean dumplings should be served once a week”.
There is no doubt that my mum Sabine makes the best dumplings. When Sabine wields the wooden spoon, the finest regional ingredients are always used. The love and passion she puts into her dishes are what make them taste so delicious. According to an old saying “A good Tyrolean dumpling is more expensive than a Wiener Schnitzel”.
Our recipe for Tyrolean dumplings
Preparation time: 30 minutes
Resting time: 30 minutes
Cooking time: 15 minutes
Ingredients for approx. 12 dumplings
- 350 g “Knödelbrot” (cubes of stale bread)
- 200 ml milk
- 150 g bacon
- 150 g “Braunschweiger” sausage (boiled pork sausage)
- 3 eggs
- 1 large onion
- Parsley, chives
- Salt, pepper
- Dice the bacon, sausage and onions, and briefly sauté in a pan in hot oil.
- Then mix with the cubes of bread in a large bowl. Add warm milk, eggs and plenty of chopped chives and parsley, and season well with salt and pepper.
- Knead the mixture well with your hands and, depending on the consistency, add a little flour.
- Then let the mixture rest in the fridge for at least 30 minutes.
- Once the dough has been kneaded well, wet your hands and roll the dumplings into shape. Then cook them in salted boiling water for about 15 minutes.
The dumplings are best eaten in a homemade beef broth with a sprinkle of chives on top, served with a green salad.
Tyrolean dumplings also taste delicious with sauerkraut, Austrian cabbage salad and well-marinated silver beets. If you do not need all the dumplings, you can easily freeze the uncooked dumplings.
Good luck and enjoy your meal, or “Mahlzeit” as we say here!