If you’re a fan of Austrian cuisine, let alone Tyrolean cuisine, you won’t find much better than Tyrolean bacon dumplings. To find out how to make the dumplings, Christine spent an afternoon with Gerti from Reith im Alpbachtal.
Ingredients (for 4 people)
250g chopped bread rolls
¼ litre of milk
3 tablespoons of breadcrumbs
80g of bacon, very finely diced
30g of butter
1½ litres of vegetable or beef broth
How to make
Pour some of the milk (warmed) over the chopped bread rolls, and let them soak for a few minutes. While you let them soak, fry the bacon in some butter.
Add the remaining milk, eggs and bacon to the bread, along with some salt and mix by hand. Add the bread crumbs to the mixture and continue to mix by hand. If the dough is too wet, add more bread crumbs.
With wet hands, shape out 8-12 large dumplings and place them in the simmering salt water. Leave for 10 to 15 minutes.
Serve the bacon dumplings in a large bowl with the broth poured over the top. Sprinkle chives on top to garnish and serve with a side plate of coleslaw.