Hearty dumplings are the epitome of traditional rustic cuisine in the Alps.
Whether as a side dish, a piquant main course or sweet treat - dumplings exist in a limitless number of varieties. Only the shape is always the same: round balls. Dumplings were one of the first preserved foods. Left-over porridge was pressed into balls, making it last longer and allowing it to be transported more easily. There is a lovely anecdote about the creation of the smoked ham dumpling. Soldiers are said to have come to the guest house “Zu den drei Lilien” in Hall in Tyrol and asked the waitress to quickly prepare them something to eat. Since the pantry was empty, the waitress took all of the leftover food she could find and made it into a dough. She shaped this into dumplings, cooked them in boiling water and served them to the soldiers. They were tremendously excited by them. Today, many years later, traditional Austrian home cooking without dumplings is inconceivable.
Lindauer Chalet is known for its delicious home cooking. Partly responsible for this reputation is Kata Arapinas, the good soul in the kitchen for 25 years.
Recipe for spinach dumplings
Ingredients for four people to have three dumplings each
- 500 g Knödelbrot (dumpling bread)
- 5 eggs
- 400 g of defrosted spinach
- 100 g smooth flour
- 1 splash of milk
- 100 g grated mountain cheese
- 100 g roasted onions
- 3 tbsp. butter
- Salt, pepper, garlic powder,
- Parmesan, chives or rocket (as preferred)
- Roast onions in a pan.
- Mix all the ingredients well in a bowl by hand and let the mixture sit for 30 minutes.
- Knead the dough with moistened hands and shape it into balls.
- Then place the balls in boiling salted water and then let them simmer for 20 minutes.
- Melt butter in the pan.
- Scoop the dumplings out of the water and serve them on a plate.
- Pour over melted, brown butter and garnish to taste with fresh Parmesan, chives or rocket.