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Recipe for dumplings

How they cook in South Tyrol!

Buckwheat dumplings

  • 100 g cubed speck
  • 80 g cubed leek
  • 150 g of dumplings bread
  • 50 g of butter
  • 2 eggs
  • 70 ml of water
  • Parsley, garlic, salt, pepper

Preparation

Mix the eggs with the water, fry the speck in butter. Mix all ingredients except the eggs. Now mix all the ingredients with the eggs. Let rest the mass for half an hour and form then your dumplings. Give the dumplings in boiling water for 10 minutes and serve them with soup. Chef Lars from Berghotel Zirm in Olang near Kronplatz wishes you good luck!

Cheese Knödel

For the knödel

  • 100gr of knödel bread
  • 100gr of grey cheese
  • 1 little brunch of chives for garnish
  • 1 little onion
  • 2 eggs
  • a little water
  • salt and pepper
  • butter and olive oil

For the leek

  • 15 little tomatoes
  • salt and pepper
  • a little butter and olive oil

Put all the dry ingredients in a cup, than add to the eggs some water and put it all to the other ingredients. Blend the mix by hand carefully and than let it rest for about 15 minuts. With wet hands make the knödel (little balls)the size you prefer and than lightly cook them for 5 to 10 minutes. Cut the leek to its lenghts and then into stripes of 1 cm. Cut also the tomatoes in 4 parts. Now put the chives to cook with some butter and oil and than, before it gets brown, add the tomatoes after 2-3 minutes. Add salt and pepper and spread the chives as garnish.

Speck dumplings (canederli)

Ingredients for 4 people:

  • 300 g / 10 oz stale bread,
  • 2 cups warm milk,
  • 1 tbsp parsley,
  • 1 small onion,
  • 150 g / 5 oz Speck,
  • 3 eggs,
  • 80 g / 3 oz. Flour,
  • salt,
  • butter,
  • 1,25 litres / 2,25 pints tasty clear stock,
  • 2 tbsp snipped chives.

Procedure:

Have fun cooking!

Cut bread into small cubes and place in large bowl. Add diced speck and chopped parsley. Beat eggs and milk together and pour over bread. Leave to stand 20 minutes. Peel and chop onion. Fry in butter. Add fried onion, flour and salt to bread mixture and combine well. Shape into egg-sized dumplings and cook in boiling salted water for about 15 minutes. Serve in hot broth sprinkled with chives.

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