Dumplings – the dish of the common people

At first, dumplings were eaten with soup, later also with cabbage or salad. A special feature was that during a dumpling meal, everyone had their own plate, whereas with other dishes, people would always eat together from the pan placed in the middle of the table.

The history of the dumpling

According to a story, the dumpling was invented by a farmer’s wife whose farm was raided by a group of mercenaries demanding a meal, threatening to plunder and burn down the farm otherwise. The farmer’s wife, who was alone with the maids, found only old bread, some bacon, flour, onions, and eggs in her pantry. They broke up the bread, mixed the remaining ingredients, and added some herbs from the garden. Balls were formed from the resulting mixture, which the farmer’s wife then cooked in salted water. The mercenaries were delighted with the meal and went on their way.

Many different types

Over the centuries, countless dumpling specialties have emerged in the valleys of South Tyrol, including, for example, the Pusterer Pressknödel or the buckwheat dumplings from the Passeier Valley. There are differences in shape and color, and most recipes require not only the right dough consistency but also sensitivity and experience. Before forming the dumplings, it is best to moisten your hands with water to prevent the dough from sticking. The mixture should also be shaped very firmly and show no cracks. This prevents water from entering the dumpling and causing it to fall apart during cooking. Before cooking, the dumplings should also be dusted with flour, as this helps them keep their shape better. Those who want to be completely sure can cook a so-called test dumpling, and if it falls apart, a little more flour can be added. If you are invited to a dumpling meal in South Tyrol, you should also note that a dumpling should never be touched with a knife.