Again and again I have been drawn to South Tyrol in recent years. A region that not only has so much to offer in terms of scenery, but is also so exciting in terms of cuisine. Besides the good wines and the many local products, it is often the very simple dishes and recipes of the region that inspire me. During my last trip I had the opportunity to spend a day on a small farm completely dedicated to the production of milk for Stelvio cheese. In the course of the day not only many pictures were taken, it was crowned with an invitation to the kitchen to cook a whole batch of traditional cheese dumplings together with the lady of the house.
The recipe also works in the home kitchen, as I could try several times in the meantime and can be found at the end of the article. However, it has never tasted as good as at noon on the alp in the sunshine.
Ingredients for Tyrolean cheese dumplings
- 150g dumpling bread
- 50ml milk
- 2 eggs
- 1 small onion
- 70g butter
- 100g Stelvio PDO cheese
- 1 tablespoon flour
- 1 tablespoon freshly chopped parsley
Preparation of the Tyrolean cheese dumplings
- Cut cheese into cubes as fine as possible.
- Mix bread, cheese and egg.
- Add a little warm milk – here it depends mainly on the feeling. Better to use a little less and supplement as needed. The dough actually feels firmer than you would think.
- Add herbs
- Gently sauté the onions
- Add onions
- Carefully add a little flour – again, less is more. After adding the flour, milk should then no longer be added. So watch out 🙂
- Press the dumplings relatively tightly and optionally round or in dumpling shapes
- Place in gently boiling water for about 10 minutes
- Serve with brown butter and parmesan cheese