South Tyrolean bacon dumplings
Recipe of the region Natz-Schabs
Ingredients for the bacon dumplings
50 g South Tyrolean speck PGI cut into cubes
100 g white bread for dumpling dough cut into cubes
20 g flour
25 g braised onions
½ tablespoon finely chopped chives or parsley
1-2 eggs
Milk
Salt
South Tyrolean bacon dumplings
To prepare the traditional and original South Tyrolean bacon dumplings, bread and bacon cubes are mixed well with the braised onions and flour, similar to bread dumplings. The bacon dumpling dough is seasoned with salt and refined with parsley or chives. Then add the eggs and a little milk to the bread dumpling dough and work everything into a smooth mixture. Leave the bacon dumpling dough to rest for 10 minutes. Then, using your hand or a spoon, shape the dumplings to a diameter of approx. 6 cm, place in boiling salted water and simmer for approx. 8 to 10 minutes. Serve the bacon dumplings on coleslaw and garnish with some chives.
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