Austrian Bacon Dumplings – the original recipe for Tyrolean dumplings

Last updated 27.03.2018EvaEva
Schritt 5:

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
2 eggs
3 tablespoons of breadcrumbs
80g of bacon, very finely diced
30g of butter

Salt water
1½ litres of vegetable or beef broth

Austrian Bacon Dumplings

The ingredients for Austrian Bacon Dumplings

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.

How to make Tyrolean Bacon Dumplings

They are cooked in simmering, salted water and are typically served with soup and a side of coleslaw.


Bauernhof Zulechen Alpbachtal

This is where Gerti lives (Reith im Alpbachtal)


Whether it’s a lesser-known destination or a random trailside attraction, nature lover Eva Thöni will be there with her camera in tow, eager to share her greatest mountain moments with you.

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Lydia Wollman

The dumplings! I make dumplings with four, eggs, butter and a bit of breaking powder. And then I make maultocshen, kinda of like you make your dumplings with bread (crumbs) and put it in a dough perogies, cook it in soup and when there are left overs get them with a little grease, unausprechlich gut! ?

Lydia Wollman

fry them with a little grease on the frying pan

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