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Today we are delving into the hearty world of Austrian cuisine and dedicating ourselves to a true classic that is known far beyond its borders: the Tyrolean dumpling. But before we get to the recipe, let’s take a look at the exciting history of this traditional dish.

The history of Tyrolean dumplings

Dumplings, in their various forms, have a long tradition in European cuisine. They have always been an important part of home cooking, especially in the mountain regions. Historical evidence shows that dumplings were already on tables in the Middle Ages – at that time often as a filling side dish or main course for the working population. As the name suggests, the Tyrolean d umpling has its roots in Tyrol, but its popularity quickly spread throughout Austria and beyond. It is not just a simple dumpling, but a piece of culinary history that reflects the hard work and love of the homeland.

The special thing about Tyrolean dumplings is the combination of dumpling bread (stale bread rolls) and hearty ingredients such as bacon and onions. This method of preparation made them a nutritious dish that was perfect to fortify yourself after a long day in the fields or in the mountains. What is a pleasure today was once a necessity.

Recipe: Tyrolean bacon dumplings

Now is the time to roll up your sleeves. With this simple recipe, you can bring a piece of Tyrol home with you.

Ingredients for 4 portions:

• 250 g dumpling bread (stale bread rolls or dumpling bread from the bakery)
• 100 g diced bacon
• 1 small onion, finely diced
• 10 g butter
• 3 eggs (size M)
• 125 ml milk
• 2 tbsp wheat flour
• Salt, pepper, marjoram
• Chives to garnish

Preparation:

1. Preparation: Cut the dumpling bread into fine cubes and place in a large bowl. Melt the butter in a pan and fry the diced onion and bacon until translucent.
2. Stir the dough: Add the fried onions and bacon to the dumpling bread. Whisk the eggs and milk, season with salt, pepper and marjoram and pour over the dumpling bread. Mix everything well and leave to stand briefly so that the dumpling bread can absorb the liquid.
3. Add the flour: Mix the wheat flour into the mixture. It is important not to knead the dough for too long, otherwise the dumplings will become firm.
4. Shape the dumplings: With moistened hands, form even dumplings (approx. 8 pieces).
5. Cook: Bring salted water to the boil in a large pan. Add the dumplings and reduce the heat. They should cook for 15-20 minutes over a gentle heat, do not boil.
6. Serve: Lift the finished dumplings out of the water with a slotted spoon and serve immediately. They taste great in a hearty beef broth or as a side dish with hearty sauerkraut. Garnished with fresh chives, they are a real eye-catcher.

We hope you enjoy cooking and bon appétit!