South Tyrolean dumplings

Autumn and winter are also seasons rich in flavours and fragrances, and when the cold begins to bite it makes you want to prepare really nourishing and nutritious dishes which are perfect for combatting the low temperatures; it is a time when nature is resting before recovering vigorously with the arrival of spring. There is no better time to discover the magic of autumn in the mountains, in Trentino Alto Adige for example, when the woods are tinged with colour and enriched with the scent of mushrooms and autumn fruits, all utterly irresistible. Today’s culinary journey brings us to a plate of speck ham dumplings, a delicious dish that you can eat every bit as enjoyably in its dry variant as with the stock in which it’s cooked. Are you tempted by this luscious dish? With our richly detailed recipe you’ll be able to make it without any difficulty: are you ready?


60 minutes Total time
20 minutes Active time
Serves 4 persons
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Crumble the dried bread into small pieces in a large bowl and leave it to soak for half an hour in the milk. Cut a big slice of speck into small cubes and sauté for two minutes in a pan, then add them to the soaked bread. Chop a little parsley and add it to the bowl. Dice the onion and sauté in a pan for a few minutes until it softens a little, then add it to the rest of the ingredients. Grate a little cheese and then add the eggs, salt, pepper and nutmeg. Mix everything together well and then add two tablespoons of flour. Let the mixture stand for half an hour, then with the help of the breadcrumbs, shape into balls of your preferred size. Prepare a litre of stock and let the dumplings simmer for 20 minutes. Once cooked you can serve them in their stock or alternatively stir-fried with a little butter and breadcrumbs, and a sprinkling of cheese.

Don’t make the mistake of cooking all your dumplings at once: try plunging one of them in the water to test its compactness; if it loses its shape, add some more flour to the dough for the others.
This recipe for dumplings comes from Trentino Alto Adige and usually eaten in the autumn: between the end of September and early October, it often forms part of culinary festivals.

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