Tyrolean dumplings - the recipe for a local star

Dumplings are a tradition in Tyrol, especially in the Kitzbühel Alps. Here, these round delicacies are available in different variations and flavours. You don’t have to look long to bag a tasty dumpling. The dumpling is a firm fixture on the region’s menus. A real fan of Tyrolean fare, we even recommend making dumplings ourselves. As a well-known dumpling fan, today I would like to let you in on my own favourite dumpling recipe. This is the Tyrol dumpling. The recipe isn’t difficult and with a bit of practice you’ll soon get the hang of it. So don’t be shy - get chopping and kneading!

Apropos ... Listen up dumpling fans!
Every year in September in St. Johann in Tirol there is a proper dumpling show for fans of the dumpling. The Dumpling festival with the longest dumpling table in the world, takes place here. 595 metres in length and with around 26,000 delicious dumplings, it snakes through St. Johann’s Speckbacherstraße, which then becomes a genuine, top-class outdoor eatery. Dumplings are all the rage in St. Johann in Tirol!

For Tyrol dumplings, the bread cubes are mixed with the milk and the eggs. Leave the mixture to stand for 20 to 30 minutes. Then fry the finely chopped bacon, Bergsteiger sausage or Kaminwurzen in the melted butter, together with the onions, parsley and chives, adding salt and nutmeg to taste. Now scatter over the flour and knead all the ingredients into a firm, not too wet mixture. Shape the dumplings with damp hands. Make a test dumpling, boil it in salted water for around 10 minutes. If the consistency of the test dumpling is too soft, knead a bit more flour into the mixture. Only cook the rest of the Tyrol dumplings when the mixture is firm enough.

Opinions differ on the right way to eat Tyrolean dumplings. A compromise might be met when you consider an old Tyrol saying: The first dumplings that rise to the top are eaten in soup, the next with sauerkraut, the following ones with preserves and the last ones with salad.