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South Tyrolean dumplings

⏱ 60 min🍳 20 min👤 4 pp★★★☆☆

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?

Ingredients

Nutritional values 520 kcal / serving
Protein
22g
Carbohydrates
58g
Fat
22g
Fiber
2g

* approximate values per serving

Information
60 minutes Total time
20 minutes Active time
Serves 4 persons
★★★☆☆ Challenging

Preparation

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.

Tips
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.
Trivia
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.

Step by step

Dried bread
Dried bread
**Click on the photos to access full step by step!

Additional information

South Tyrolean Canederli with Speck and Parsley

South Tyrolean Canederli can be prepared in various versions, but one of the most flavorful is the one with speck and parsley. In this recipe, stale bread is soaked in milk and mixed with pieces of speck, which impart a smoky and rich flavor. The addition of fresh parsley enriches the dish with a note of freshness. To prepare the canederli, simply combine all the ingredients and form balls, which will then be cooked in broth. This version is perfect for those who love the typical flavors of South Tyrol and desire a hearty and tasty dish. Serve them with melted butter and a sprinkle of grated cheese to further enhance their flavor.

South Tyrolean Canederli Trentino Style

One of the most appreciated regional variations of South Tyrolean Canederli is the Trentino style, which involves the use of ingredients typical of the local culinary tradition. In this preparation, in addition to speck, you can also add mountain cheese, which gives a unique and authentic flavor. The canederli are often served with a rich and flavorful meat broth, which further enhances the taste of this dish. The preparation technique remains similar, with the stale bread soaked and mixed with the other ingredients, but the final result is a gastronomic experience that tells the story and traditions of Trentino. Ideal for a family lunch or a dinner among friends, Trentino canederli are true comfort food.

Light South Tyrolean Canederli without Speck

For those looking for a lighter version of South Tyrolean Canederli, it is possible to prepare a variant without speck, making the dish more suitable for vegetarian diets or for those who wish to limit meat consumption. In this preparation, the stale bread is still soaked in milk, but you can opt for the addition of vegetables such as spinach or zucchini, which not only enrich the dish with colors and flavors but also lower its calorie content. The light canederli can be cooked in vegetable broth, making the dish even lighter and more digestible. This variant is perfect for those who want to enjoy canederli without giving up the lightness and freshness of the ingredients.

Nutritional Benefits of South Tyrolean Canederli

South Tyrolean Canederli, thanks to the main ingredients such as bread and milk, provide a good supply of carbohydrates and proteins. Bread, a source of energy, and milk, rich in calcium and vitamins, contribute to a balanced diet. The addition of speck and cheese provides essential proteins and fats, while parsley adds vitamins and antioxidants. On average, a serving of canederli provides about 250-300 calories, depending on the preparation and ingredients used. This makes them a substantial dish, ideal for colder days, but to be consumed in moderation in a balanced diet.

Can South Tyrolean Canederli be Frozen?

The answer is yes, South Tyrolean Canederli can be frozen. It is advisable to do so before cooking: after forming the balls, you can place them on a tray and freeze them. Once solidified, they can be transferred to a food bag or an airtight container. This way, the canederli will keep well for a few weeks. When you wish to enjoy them, there is no need to thaw them, but you can cook them directly in boiling broth. This method is useful for always having a typical dish ready to use, ideal for quick lunches or impromptu dinners.