Holiday in

Choose your desired region

Kitzbühel

Wilder Kaiser

Choose your check-in date

Choose your check-out date

  • 1 night

  • 2 nights

  • 3 nights

  • 4 nights

  • 5 nights

  • 6 nights

  • 7 nights

  • 8 nights

  • 9 nights

  • 10 nights

  • 11 nights

  • 12 nights

  • 13 nights

  • 14 nights

Choose your desired rooms / apartments

single room
double room
family & more
Auswahl übernehmen

Arrival

Search

Recipe for three sorts of dumplings

Profikoch Hendrik Boserup mit Kurt Tropper und Michael Grafl

BRIXENTALER KochArt...... an association of landlords who work with produce from local farmers and producers and this is specifically stated in their menus. In special cookery workshops with award-winning chefs you get instruction in traditional and innovative preparation methods. Here is a secret (recipe) from BRIXENTALER KochArt ...

Ingredients for bacon dumplings

120g Dumpling bread
2 Eggs
80g Bacon cubes or cooked salted, smoked meat
40g Margarine
100ml Milk
Salt, pepper

Ingredients for cheese dumplings

120g Dumpling bread
2 Eggs
100g Cheese, finely diced or grated (Tilsiter and beer cheese or Rässkäse Austrian cheese)

Ingredients for spinach dumplings

120g Bread dumplings
2 Eggs
100g Spinach passed through a sieve (fresh from the garden or frozen)
50g Onion
40g Margarine
50ml Milk
Salt, pepper

Preparing this speciality

Preparing the bacon dumplings - put the water in a large pot. Fry the diced onion and add the bacon; fry together briefly. Heat the milk - beat the eggs and mix into the diced bread. Mix the hot milk well into all of this. Then add the bacon and the onion; season with salt and pepper. Shape into dumplings and cook for 15 minutes in boiling water. Preparing the cheese dumpling - mix together the salt, pepper and spinach with the dumpling bread. Shape into dumplings and cook for 15 minutes in boiling water. Preparing spinach dumplings - mix together the salt, pepper and cheese with the dumpling bread. Shape into dumplings and cook for 15 minutes in boiling water.

More recipes and culinary tips from Brixental and the Kitzbüheler Alpen

Please wait

Loading information…