A dumpling for every season
South Tyrol is home to many types of dumplings. They contain different ingredients, depending on the season.
'Knödel', or dumplings, are prepared in many different ways in South Tyrol. There are different ingredients, depending on the season.
Did you know that dumplings were already on the menu in South Tyrol in the 12th century? Frescoes in the castle chapel of Hocheppan show Maria in childbirth, standing at a stove and eating a dumpling.
Whether salty or sweet, these days, dumplings are a part of the culinary cultural heritage of South Tyrol and an integral part of the farmer's kitchen. You will find them as a main course, in soup, with a salad or as a side dish. At first glance, dumpling recipes are simple, but don't let that fool you. It takes practice and skill for the dumpling to end up perfectly formed and fluffy on the plate. Four of our farmers will tell you which dumplings are best for which season, with a recipe, of course.
Spring recipe: nettle dumplings
The nettle dumpling is very popular in spring. The wild herb tastes similar to spinach and grows in the wild in South Tyrol. There is no risk of getting mixed up, but if you still want to be on the safe side, anything that doesn't sting isn't a stinging nettle either. Pick only the upper, young leaves, preferably with gloves.
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125 mlmilk
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40 gbutter
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1 1/2 tspnutmeg
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2 dspnflour
- Other ingredients:
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40 gparmesan cheese (grated)
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60 gbrown butter
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1.
StepMoisten bread with milk. -
2.
StepWash, blanch, drain and finely chop nettles before mixing with bread.
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3.
StepFinely chop onion and garlic and sweat in butter before adding to bread along with eggs. Season with salt, pepper and nutmeg and knead thoroughly.
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4.
StepFinally, add flour and form small dumplings from mixture.
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5.
StepBoil in salted water for around 10 minutes.
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6.
StepSprinkle with parmesan cheese and serve with melted brown butter.
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Happy cooking
Summer recipe: apricot dumplings
In summer, the time is ripe for a sweet delicacy - apricot dumplings. These are served as a sweet main course or as a dessert. Coated on the outside with crumbs and sugar, they only reveal their true essence when they are split open with a fork: the fruity apricot. The best apricots for this sweet dumpling come from Vinschgau.
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300 gboiled mashed potatoes (floury)
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45 gsemolina
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35 gpotato starch
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1egg yolk
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20 gbutter
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8apricots
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1.
StepBoil the potatoes and then mash them in a potato ricer. Spread the potatoes out on the work surface and allow to cool.
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2.
StepMelt the butter and add it to the potatoes along with the semolina, potato starch and egg yolk and work into a smooth dough.
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3.
StepRoll the apricots up in the dough so that they are wrapped in about a 1.5 cm thick ball.
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4.
StepLightly salt the water, bring to the boil and let the apricot dumplings swim in simmering (not boiling) water for about 15-20 minutes.
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5.
StepTo make the butter crumbs, melt the butter and stir in the cinnamon, sugar and crumbs and toast them lightly.
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6.
StepPlace 2 apricot dumplings on a plate and sprinkle with the sweet butter crumbs, decorate as desired and serve.
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Happy cooking
Autumn recipe: beetroot dumplings
The beets are ripe in autumn. They grow underground and are called 'Rohnen' in South Tyrol. With plenty of vitamin B, potassium, iron and folic acid, they provide valuable ingredients and give the dumplings their intense colour. Tip: steam the dumplings so that the strong colour is retained.
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50 gleeks
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300 ggorgozola cheese
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50 gmascarpone
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150 mlcream
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500 gsalt, pepper
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a little chopped parsley
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2free-range eggs
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salt, pepper
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caraway seeds
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2 dspnflour
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cream cheese
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1.
StepFirst boil and purée the 3 beetroot.
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2.
StepFinely chop the onion and leek, briefly sauté and heat the milk until lukewarm.
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3.
StepCombine the beetroot purée, onion, leek and milk with the day-old bread, parsley and eggs and season with salt, pepper and caraway seeds. Dust the mixture with a little flour and leave to rest.
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4.
StepThen shape dumplings and put a sugar-cube-sized piece of cream cheese at the centre of each dumpling before closing dumplings.
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5.
StepIn the meantime, briefly sauté the leek in hot oil, add the gorgonzola and the mascarpone and melt a little. After adding the cream, simmer for a short time, then purée.
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6.
StepServe the dumplings and pour over the gorgonzola sauce.
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Happy cooking
Winter recipe: 'Speck' dumplings
'Speck' dumplings are the undisputed classic of South Tyrolean cuisine and are served in two different versions. They taste particularly good in a hot soup on cold winter days. Alternatively, a cabbage salad is also a great accompaniment. Remember: never cut the dumplings with a knife. This is considered an insult, after all, they are supposed to be soft and fluffy.
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1 kgstale bread for dumplings (white)
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200 gspeck
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1 Bunchhandful of fresh chives
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750 mlmilk
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a little olive oil
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salt
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2 dspnwheat flour
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8free-range eggs
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1.
StepDice the bread, put in a bowl and sprinkle the finely chopped speck over it.
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2.
StepChop the chives and sprinkle over.
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3.
StepMix the milk, eggs and salt, pour over the bread and combine well.
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4.
StepThen add 2 dpsn wheat flour and mix once more.
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5.
StepLeave the mixture to stand for 15 minutes and shape round dumplings out fo it with wet hands.
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6.
StepSteam the dumplings in a saucepan for 15-20 minutes until cooked through.
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7.
StepTip: serve dumplings in hot beef stock or with a green salad or ‘Krautsalat’ (raw cabbage salad).
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Happy cooking
