Dumplings made in South Tyrol

Dumplings with grey cheese

Ingredients for 4 persons:

• 100 gr of bread for dumplings
• 100 gr of grey cheese
• 1 little brunch of chives for garnish
• 1 little onion
• 2 eggs
• a little water
• salt and pepper
• butter and olive oil
• 1 leek
• 15 little tomatoes
• salt and pepper
• a little butter and olive oil

Preparation:

Put all the dry ingredients in a cup, then add to the eggs some water and put it all to the other ingredients. Blend the mix by hand carefully and then let it rest for about 15 minutes. With wet hands make the dumplings (little balls) the size you prefer and then lightly cook them for 5 to 10 minutes. Cut the leek to its lengths and then into stripes of 1 cm. Cut also the tomatoes in 4 parts. Now put the chives to cook with some butter and oil and then, before it gets brown, add the tomatoes after 2-3 minutes. Add salt and pepper and spread the chives as garnish.

Buckwheat dumplings

Ingredients:

• 100 g cubed speck
• 80 g cubed leek
• 150 g of dumplings bread
• 50 g of butter
• 2 eggs
• 70 ml of water
• Parsley, garlic, salt, pepper

Preparation:

Mix the eggs with the water, fry the speck in butter. Mix all ingredients except the eggs. Now mix all the ingredients with the eggs. Let rest the mass for half an hour and form then your dumplings. Give the dumplings in boiling water for 10 minutes and serve them with soup.

Dumplings with speck

Ingredients for 4 people:

• 300 g / 10 oz stale bread
• 2 cups warm milk
• 1 tbsp parsley
• 1 small onion
• 150 g / 5 oz Speck
• 3 eggs
• 80 g / 3 oz. Flour
• salt
• butter
• 1,25 litres / 2.25 pints tasty clear stock
• 2 tbsp snipped chives

Preparation:

Cut bread into small cubes and place in large bowl. Add diced speck and chopped parsley. Beat eggs and milk together and pour over bread. Leave to stand 20 minutes. Peel and chop onion. Fry in butter. Add fried onion, flour and salt to bread mixture and combine well. Shape into egg-sized dumplings and cook in boiling salted water for about 15 minutes. Serve in hot broth sprinkled with chives.

Dumplings with spinach

Ingredients for 8 dumplings:

• 200 g spinach
• 150 g stale bread
• 60 g onions
• 50 g milk
• 30 g Parmesan cheese
• 25 g flour
• 20 g butter
• 2 medium-size eggs
• Garlic
• Salt
• Nutmeg, pepper

To serve:

• 70 g butter
• 30 g Parmesan cheese
• Chives

Preparation:

Boil the washed spinach, remove all water. Put the chopped onions and garlic into a pan with the butter until they are brown. Add the spinach and season with salt, pepper and nutmeg. Cook for 5 minutes and let it cool.

Blend the spinach with the eggs. In a bowl, add the diced bread, the spinach-egg mixture, the milk, parmesan, flour and some salt until you have homogenous mixture. Leave for about 15 minutes.

Form small dumplings with wet hands. Leave them for another 20-30 minutes on a surface dusted with flour. Then cooked them in hot salt water for 12-15 minutes. Serve with brown butter, chives and parmesan cheese.