07.11.2022

Traditional South Tyrolean cuisine is very down-to-earth and wide-ranging. It combines Mediterranean and Alpine pleasures, resulting in a unique experience for your palate. Especially on farms, it’s considered a matter of course to prepare dishes using fresh, all-natural ingredients – many of which come from the farm, such as the fruit spreads, juices, fruits and vegetables from the garden, milk from the cows, etc. As a result, rustic farm cuisine is regional, seasonal and sustainable – something many love and appreciate, including our guests! In all its possible variations, the bread dumpling (“Knödel” in German) is one of the most famous and popular traditional dishes in South Tyrol – from savoury speck, cheese or spinach to sweet apricot, plum or strawberry: The choice is yours! Did you know that the oldest depiction of dumplings can be found in South Tyrol? There is a fresco of the “dumpling eater” in the castle chapel of Hocheppan, which dates back to the 12th century. So to help you bring a little piece of South Tyrol directly into your kitchen, we have included a bread dumpling recipe that you are invited to try out together with your whole family.

Plum dumplings (serves 4):

• Preparing the potato dough:

Peel and cut 180-200g floury potatoes into pieces and boil in salted water for about 30 minutes.
Strain the potatoes and press them through a potato ricer.
Allow the potatoes to cool, knead into a dough with 2 egg yolks, 100g flour and ½ tsp. potato flour (if the dough is still too sticky, feel free to add a little more flour).
Leave the dough to rest for about 20 minutes in the fridge.

• Preparing the dumplings:

You will need 8 plums and 4 sugar cubes. Wash plums, cut in half, remove the pit and put half a sugar cube into each plum.
Take the dough out of the fridge, roll it out and cut it into 8 squares.
Roll the plum into these squares, seal the edges and shape it into a ball.

• Preparing the breadcrumb coating:

Put 2 tbsp. sugar, 100g white bread crumbs and 70g butter in a pan and heat over medium heat for about 5-10 minutes. Stir often so that the crumbs do not burn.

• Serving:

Boil the dumplings in salted water for about 15 minutes.
Take them out of the water, put them into the pan with the breadcrumb mixture, and roll the dumplings until coated. Remove and place on the serving plate.
Dust lightly with confectioners’ sugar and enjoy!

There’s no doubt: South Tyrolean cuisine is a real treat for food lovers!