Dumplings

Whether you eat them in Germany, Austria, Switzerland or South Tyrol - dumplings in all its different kinds and shapes are a must for every visitor.

Rich in nutrients, dumplings may be combined with numerous ingredients and are, thus, available in the most different combinations. There are dumplings made from quark, bread or potatoes and refined with fruit or even onions, herbs, vegetables or a special type of flour. Quark or potato dumplings are often filled with apricots or plums, boiled in water and rolled in crumbs, sugar (if required) and melted butter. What a tasty sweet!

Bacon dumplings are often served with a delicious meat dish, maybe even with some luscious sauerkraut or healthy salad. Potato salad, by the way, fits perfectly with cheese (pic) or sausage dumplings. Napkin dumplings most of the time are made of the same ingredients as bread dumplings: croutons (mainly white bread), milk and/or water mixed with eggs, melted butter, onions, maybe sliced leek or parsley, salt, pepper and a bit of flour. Worth mentioning are also buckwheat dumplings - and the fact that we could go on for hours with this topic.

Dumplings - or “Klösse” as the Germans call them - are among the traditional dishes in Germany, Austria, Italy and Switzerland.