Tirolean Dumplings
- Meat
- Classics
- main-course
- soup
This recipe delivers authentic Tirolean dumplings. Serve small ones with beef soup, larger ones with sauerkraut or salad.
Method
- Preparation time: 60 min
- 10 dumplings
Finely chop the shallots, and dice the smoked ham or sausage into small cubes. Heat some butter or clarified butter in a pan and sweat the onions in it until translucent. Add the meat and the parsley and fry together briefly before removing from the heat.
Place the bread in a bowl. Beat the milk with the eggs and season well with salt, pepper and nutmeg. Pour over the bread. Stir in the sausage and onion paste and mix in the flour. Mix together to form a relatively firm paste (adding more bread or flour if necessary) and season again according to taste. Smooth the surface of the dough out and leave to stand for approx. 30 minutes.
Heat up a good quantity of salted water in a large pan. Use the paste to form smaller dumplings (for use as a garnish in soups) or medium-sized dumplings, as required. Moisten the hands regularly with cold water during this stage so that the dumplings take on smooth forms.
Place in boiling water, bring back to the boil, turn down the heat, and simmer gently for 8-20 minutes, depending on the size.
Remove from the water, dry off well and serve up garnished with chopped parsley and melted butter (which has been taken on a nut-brown colour).
Tip: Small-shaped Tirolean dumplings are often served as a garnish in strong, hot beef broth, while the bigger dumplings are served with warm sauerkraut or salad.
Ingredients
Culinary history has always successfully transcended political borders. The origins of the Tirolean dumpling are by no means limited to today's Tirol. First recorded in a Tirolean cookbook in the 16th century, hearty dumplings were already popular 400 years earlier in what is now Italy. This is evidenced by a "fresco with dumplings" in the castle chapel of Hocheppan. What else but a succulent Tirolean dumpling could have inspired the artist?