According to Wikipedia the definition of a dumpling is cooked ball of dough. That doesn’t sound very appetizing but considering that dumplings are found all across the globe from Europe to Africa-to the Middle East-to North America to Latin America and to Asia – each with their own unique flair, there’s gotta be something to them.
Franz Mulser, chef at the Gostner Mountain Hut (Gostner Schwaige Seiser Alm) in Alpe di Siusi, Italy convinced me that the rest of the world was right as he showed me how to make dumplings – both savoury and sweet.
This recipe is for the savoury ones and you can impress dinner guests with their long name Chanterelles dumplings with Tyrolean ham and wild herbs on a flower salad. Fortunately it’s much easier to make than it sounds.
Ingredients for Making Dumplings:
- 200g mushrooms (can also substitute mushrooms for cheese or spinach)
- 100g onion (cut into small cubes)
- 240g hard white bread (cut into small cubes)
- 40g butter
- 4 eggs
- 50g milk (can substitute with water)
- 100g Tyrolean ham (or other type of ham) cut into small pieces
- Tbs flour
- Handful of wild herbs (we used parsley, fennel, watercress, mustard leaf)
- Salad greens (we used flower petals picked from Alpe di Siusi)
How to Make Dumplings:
Step 1: Brown the butter then put the onions, bacon, mushrooms, a pinch of salt and the bread cubes into the pan. Cook on medium heat until browned but not burnt.
Step 2: Add herbs a minute or two before it’s finished cooking and then transfer the mixture to a large bowl.
Step 3: Add milk , flour and eggs to the mixture. Stir and leave for 10 minutes. Meanwhile boil a large pot of water.
Step 4: Wet hands and form the mixture into balls. Squeeze it first, then roll it. You don’t want any holes.
Step 5: Boil the dumplings for ~10 minutes
Step 6: Serve with salad greens
Franz, the chef at Gostner Mountain Hut in Alpe di Siusi proudly showing us his finished dumplings.
Step 7: (Optional, but highly recommended) Enjoy your dumplings in the stunning setting of Alpe di Siusi while being serenaded. Revitalize afterwards with a coffee from Italy’s first Coffee Sommelier or relax in a Hay bath which is an usual and interesting experience.
Franz offers cooking lessons at Gostner Mountain Hut, where I took mine. The lessons are offered in German or Italian, but you’re welcome to bring a translator. The cost is €35-50/person. A minimum of 5 people are required and the lesson lasts 3-5 hours.
Alternatively, you could just go to the Gostner Mountain Hut and enjoy Franz’s dumplings without all the work. I know I’ll be back.
Gostner Mountain Hut can be reached I along footpath no. 3 from Compaccio/Compatsch (~30 minutes) or 60 minutes from Compatsch Joch walking in the direction of Saltria.
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Thank you to Alpe di Siusi Tourism and Gostner Mountain Hut for their hospitality. As always, all opinions remain my own.
Wow – these look really good..Really have to try them:)
Italian Notes recently posted..Ciambotta – Aubergine, pepper and potato stew
@Italian Notes – I really liked them and they weren’t that difficult to make.
Laurel, this cooking class was so much fun and the dumplings soooooo good! I’d go back to Alpe di Siusi just for his cooking alone.
Cool! We make Chinese dumplings at home
Same idea, different filling but pretty good too! The only thing is, you have to make a whole batch to make it worth you time.
Zhu recently posted..My Non-Scary Non-Gory Labour and Birth Story – Part III
Not only do these look good, they are full of healthy stuff and probably taste fantastic. Thanks for sharing. I may give this a try in spite of the fact there is no evidence I have any aptitude whatsoever.
Barry recently posted..Zephyr Creek Pictographs – Kananaskis – Hiking Alberta
These actually look really good and serving them with a salad is a great idea. i did make spaetzle a few days ago and love that stuff.
Leigh recently posted..A Hike to Upper Calf Creek Falls in the Escalante Wilderness
Thanks, Laurel.
I’ll definitely have to try these. They’re quite different from the way I make dumplings!
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