These South Tyrolean cheese dumplings combine classic Alpine cuisine with modern gourmet cooking. The dumplings stay soft and juicy inside, while tangy mountain cheese adds depth. This is complemented by creamy creamed savoy cabbage, crispy bacon butter, and fresh leek oil. A dish that works as a warm starter or, without bacon, as a vegetarian main course.
Ingredients for 4 people
For the Cheese Dumplings
250 g dumpling bread or stale white bread
150 ml milk
2 eggs
120 g spicy South Tyrolean mountain cheese, grated
40 g onion
20 g butter
2 tbsp flour
1 tbsp chives, finely chopped
1 tbsp parsley, finely chopped
salt
pepper
nutmeg
For the Creamed White Cabbage
400 g white cabbage
50 g onion
20 g butter
100 ml vegetable stock
120 ml cream
1 tsp caraway seeds
1 tsp white wine vinegar
salt
white pepper
For the Bacon Butter
80 g South Tyrolean bacon
60 g butter
1 small shallot
some black pepper
For the Leek Oil
100 g green leek
100 ml neutral vegetable oil
a pinch of salt
For Finishing
30 g mountain cheese or Parmesan, finely grated
fresh herbs
optional a herb tuile
Preparation
1. Prepare the mixture for the cheese dumplings
Put the dumpling bread into a large bowl.
Warm the milk slightly and pour it over the bread.
Let it soak for about 10 minutes.
Finely dice the onion and sauté it in butter until translucent.
Add to the soaked bread.
Add eggs, grated mountain cheese, flour, chives, and parsley.
Season with salt, pepper, and nutmeg.
Mix everything gently.
Let the mixture rest for about 15 minutes.
2. Shape the cheese dumplings
Form uniform dumplings with two wet tablespoons.
Alternatively, you can shape small oval dumplings.
Bring salted water to a simmer.
Place the dumplings in and let them simmer gently for about 10 to 12 minutes.
The water must not boil vigorously.
Carefully lift out the finished dumplings.
3. Prepare the creamed white cabbage
Cut the white cabbage into fine strips.
Finely dice the onion.
Heat butter in a pan.
Sauté the onion until translucent.
Add the cabbage and caraway seeds.
Briefly roast together.
Deglaze with vegetable stock.
Simmer over medium heat for about 10 minutes.
Add cream.
Let it cook down to a creamy consistency for another 5 minutes.
Season with salt, white pepper, and a little white wine vinegar.
The cabbage should remain creamy and still have some bite.
4. Prepare the bacon butter
Cut the bacon into very small cubes.
Finely chop the shallot.
Render the bacon slowly in a pan until crispy.
Add the shallot and briefly roast together.
Add the butter.
Let it foam briefly.
Season with black pepper.
Do not salt too much, as the bacon already adds seasoning.
5. Make the leek oil
Wash the leek thoroughly and roughly chop.
Blanch in boiling water for about 30 seconds.
Immediately cool in ice water.
Press out very well.
Mix finely with vegetable oil and a pinch of salt for several minutes.
Strain through a very fine sieve or cheesecloth.
The leek oil should be intensely green and clear.
6. Finish the cheese dumplings
Toss the cooked cheese dumplings briefly in some butter.
Sprinkle with freshly grated mountain cheese.
Pour the bacon butter over just before serving.
Pro Tip
The cheese dumplings should not be too firm. The mixture should remain soft but hold its shape. If it is too wet, add some flour or dumpling bread. If it is too dry, a small splash of milk helps.
For an especially fine texture, let the dumplings simmer gently and do not boil vigorously.
Common Mistakes and Solutions
The cheese dumplings fall apart
The mixture was too soft or did not rest long enough.
Add some flour or dumpling bread and let the mixture rest for another 10 minutes.
The dumplings become hard
The mixture was pressed too much or contained too much flour.
Handle the mixture loosely and shape it only lightly.
The white cabbage becomes too soft
You cooked it for too long.
The cabbage should still retain structure and a slight bite.
The bacon butter becomes too salty
Use less bacon and no additional salt.
The leek oil turns brown
The leek was blanched too long or got too hot during blending.
Blanch it only briefly and cool it immediately in ice water.
Product Knowledge
South Tyrolean Mountain Cheese
Mountain cheese adds seasoning, a slight nuttiness, and a strong aroma to the dumplings. Use a well-aged cheese, but not too dominant.
South Tyrolean Bacon
Bacon adds smoke, salt, and roasted aromas to the dish. Finely diced and slowly rendered, it creates an aromatic bacon butter.
White Cabbage
White cabbage is part of classic Alpine cuisine. With cream, caraway, and a light acidity, it becomes a fine and creamy accompaniment.
Leek
Leek provides freshness and color as an oil. The strong green forms a nice contrast to the light creamed cabbage and golden cheese dumplings.
Storage
You can prepare the cheese dumplings well in advance.
Cooked dumplings keep for 2 days in the refrigerator.
Warm briefly in butter before serving.
Creamed white cabbage also keeps for about 2 days refrigerated.
Store leek oil well sealed in the refrigerator and use within a few days.
It is best to prepare bacon butter fresh.
Serving Suggestion
The dish is suitable as:
warm appetizer
intermediate course
small main course
part of a South Tyrolean gourmet menu
Pairs well with:
Grüner Veltliner
South Tyrolean Pinot Blanc
Sylvaner
light Vernatsch
Decoration and Plating in Plunhof Style
Place the creamed white cabbage as a creamy base in the center of a large white plate.
Set two to three cheese dumplings on top.
Loosely distribute bacon butter over the dumplings.
Draw a ring of leek oil around the cabbage.
Sprinkle some finely grated mountain cheese over the dumplings.
Garnish with fresh herbs.
For extra height, you can add a green herb tuile.
Pay attention to clear contrasts:
golden cheese dumplings
light creamed white cabbage
vivid green leek oil
crispy bacon
fresh herbs
Menu Name
South Tyrolean Cheese Dumplings
Bacon Butter – Creamed White Cabbage – Leek Oil – Herb Tuile
Vegetarian Variation
Omit bacon and bacon butter.
Replace them with brown butter with roasted hazelnuts or a herb-cheese crunch.
FAQ
Can I prepare the cheese dumplings in advance?
Yes. You can cook them a few hours ahead and warm them briefly in butter just before serving.
Which cheese is best suited?
South Tyrolean mountain cheese, alpine cheese, or a spicy gray cheese blend work very well.
Can I freeze the cheese dumplings?
Yes. Freeze the cooked and completely cooled dumplings. Thaw slowly before serving and warm in butter.
Can I use savoy cabbage instead of white cabbage?
Yes. Savoy cabbage also works well and is somewhat finer and milder.
What can I use instead of bacon butter?
Brown butter, herb butter, or a nut butter are good alternatives.
Why do my dumplings fall apart?
Usually, the mixture is too wet. Some dumpling bread or flour stabilizes it.
Can I serve the dish as a main course?
Yes. Serve three to four larger cheese dumplings and a bit more creamed white cabbage.
What does the leek oil add?
It adds freshness, a light leek note, and an intense green color contrast on the plate.
How do you like this recipe?
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