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The Tyrolean dumplings, also known as “knödel“, they are a symbolic dish of the cuisinetraditional South Tyroleanand the Alpine regions. These tasty bread meatballs, often enriched with speck, cheese orvegetables, arise from the need to use simple and recycled ingredients, such as stale bread. Despite their simplicity, dumplings are an explosion of flavors and textures that fully represent the essence of mountain cuisine: genuine, nutritious and rich in history. Perfect to serve in hot broth or withbuttermelted, dumplings lend themselves to numerous variations, making them a versatile dish appreciated by all.
Ingredients
- 350 gr breadcrumbs dry
- 100 gr flour
- 100 gr butter
- 4 no eggs
- 250 ml milk
- to taste chopped parsley
- to taste nutmeg
- 1,5 L meat broth
- to taste salt
instructions
- Finely crumble the dry bread crumbs in a large bowl. Add the softened butter and mix well.
- Add the eggs one at a time, stirring constantly.
- Add the flour, a handful of chopped parsley, a grated nutmeg and salt to taste.
- Gradually pour in the warm milk, continuing to mix until a smooth mixture is obtained.
- Cover the dough and let it rest for 30 minutes.
- With slightly moistened hands, form balls of about 5 cm in diameter.
- Bring the beef broth to a boil in a large pot. Gently dip the dumplings into the boiling broth.
- Cook for 20 minutes over medium-low heat, until the dumplings rise to the surface.
- Drain the dumplings and serve them hot in their broth or accompanied by melted butter and sage.
Why this recipe is so special
The Tyrolean dumplingsthey are much more than a simple dish: they are a culinary experience that tells the story and culture of South Tyrol. Their goodness lies in the perfect harmony between the softness of the breadcrumbs and the richness of the butter and cheeseeggs, all enhanced by the scent of parsley and nutmeg.
This dish is an excellent example of anti-waste cooking, as it uses stale bread, transforming it into a delicious comfort food. Although they are rich and substantial, dumplings can be considered part of a balanced diet if consumed in moderation. They are a good source of complex carbohydrates and protein, and when served in broth, they provide a complete and nutritious meal.
The versatility of dumplings makes them perfect both as an appetizer and as a first course. They can be enjoyed simply in their broth, or seasoned with melted butter and sage for a richer tasting experience. They are ideal on cold winter days, but their goodness makes them appreciated in every season. Preparing dumplings at home is a way to connect with the Alpine culinary tradition and to bring a piece of Alto Adige to your table, giving family and guests an authentic taste of Tyrolean cuisine.
