Dumplings are an absolute alpine cuisine classic. The word dumpling probably comes from the medieval word “knode“, meaning knot. The first illustration dates back to the 12th century – the picture comes from the South Tyrol and bears the descriptive title of “The Dumpling Eater” and can still be seen today at the Hocheppan Castle. However, more important than the history of this round delicacy are my memories connected with it. One of my earliest childhood memories was asking my grandmother when I would be as big as her. Her answer back then was: “You need to eat lots of dumplings to get big and strong.”
Today, many dumplings later, I have my own little rascal who can’t wait to get big and strong. And I’m so happy that our family tradition is being carried on. Thus I have the opportunity to try out recipes which have been handed down from generation to generation. They remind me of my sheltered upbringing and weekends spent with my grandparents.
Now I’d like to show you how a simple bread dumpling – normally served as a side dish – can become a real classic of good home cooking. With just a few simple ingredients you can conjure up a tasty lunch or evening meal.
Here’s our family recipe for: fried dumpling with egg.
Preparation: approx. 1 hour
Tip: Dumplings are suitable for freezing. So, when you’re making a batch, make a few more and freeze them, that way you’ve always got dumplings if you need something quick and easy.
I wish you good luck with the recipe and hope you enjoy the finished version! Those who don’t fancy cooking and would rather be served such a tasty dish: fried dumplings with egg – made to the exact same recipe – can be ordered at the Berggasthof Rohrmoos in Radstadt from mid-December.
Tip: If you choose the version with sausage meat, you can also serve them fresh or even the next day with beef or vegetable broth.
What’s your favourite dumpling recipe? Post a picture of your favourite dumpling recipe with #bloghuette. We look forward to seeing your posts.
Photo credits: Gasthof Rohrmoos – Andrea Bichler, Pixabay