Dumplings are one of the great classics of South Tyrolean cuisine. In this version, they are served in three different varieties: spinach dumplings, beetroot dumplings and cheese dumplings. Finished with grated Parmesan and brown butter, they make a hearty dish that fits perfectly into alpine autumn cooking.
Ingredients for 4 people:
For the basic dumpling mixture:
- 150 g dumpling bread
- 60 g onion
- 1 garlic clove
- 2 tablespoons clarified butter
- 2 medium-sized eggs
- 40 ml milk
- 1 tablespoon flour
- a little nutmeg
- salt
- freshly ground black pepper
For the three variations:
- puréed spinach for the spinach dumplings
- cooked and puréed beetroot for the beetroot dumplings
- 25 g diced cheese or strong alpine cheese for the cheese dumplings
- a little freshly chopped chives
For serving:
- grated Parmesan
- a little brown butter
Preparation:
Peel and finely chop the onion and garlic. Sauté both in clarified butter until translucent. Whisk the eggs with the milk and add them to the dumpling bread together with the onion and garlic. Season with salt, pepper and a little nutmeg, then mix thoroughly. Add the flour and knead everything into a smooth dumpling mixture. Divide the mixture into three parts. For the spinach dumplings, mix in some puréed spinach. For the beetroot dumplings, add cooked and puréed beetroot. For the cheese dumplings, add diced cheese or strong alpine cheese and a little chopped chives. Then let the mixture rest in the refrigerator for about 15 minutes.
Method:
Bring plenty of water to the boil in a large pot and season with salt. In the meantime, shape the dumplings with wet hands. Place them in the salted water, reduce the heat slightly and let them simmer for about 10 to 20 minutes, depending on their size. Once the dumplings are cooked, carefully lift them out of the water and let them drain. Serve them warm on plates, topped with grated Parmesan and brown butter.
We hope you enjoy preparing this dish and wish you a wonderful meal!
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