What is the most typical Tyrolean dish? Tyrolean bacon dumplings, of course! As unspectacular as the name may be, these fluffy dumplings with bacon, sausage and fried onions more than make up for it in flavour. They are particularly filling and have always been very popular. There’s a good reason that the Austrians have the old saying: “Du musst mehr Knedl essen.” (“You have to eat more dumplings!”)
- 250 g bread (cut into cubes)
- 150 ml milk (for soaking)
- 2 eggs
- 1 onion (finely chopped)
- 100 g bacon (diced)
- 100 g sausage (smoked, diced)
- 1 tsp butter
- 1 pinch of salt
- 1 pinch of nutmeg (freshly ground)
- 1 tbsp flour
- 1 bunch parsley (chopped)
Directions for Tyrolean Dumplings
- Cut the bread into cubes and pour the warm milk over. Mix with the eggs and leave to stand for 30 minutes.
- Peel the onions and chop finely. Dice the bacon and sausage and fry briefly with a little butter in a pan. Season with salt, pepper and nutmeg. Leave to cool for a short while and add to the bread cubes.
- Add the flour and chopped parsley and leave the dough to rest, covered with a tea towel, for 30 minutes.
- Fill a pot with water, add a little salt and bring to the boil. Meanwhile, make 10 dumplings from the mixture and slowly place in the simmering water. Cook on a low heat for 30 minutes.
- Strain the dumplings and add to soups or serve as a side with a main dish.
If the dumplings stick to your hands, moisten your hands.
JUST ONE MORE THING
Bacon dumplings, and dumplings in general, are only ever eaten with a fork and never cut with a knife. This is seen as an insult to the cook as it gives the impression the dumplings are too hard.
Try also our traditionally Meat Dumplings, with a spicy filling and delicious potato dough.
Bacon Dumplings have their own story. Apparently mercenary soldiers once entered an inn and wanted a quick and filling meal. As the cook only had bread, butter, eggs, bacon and milk, this was all mixed together and this is how the first dumplings were made. Today they are a speciality not only in Tyrol but are widespread and a popular export to many countries throughout the world.