Tirolean Dumplings
Tirolean Dumplings from Austria. Times were inferred from the source steps.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 1 hr 5 min
- Difficulty
- A bit of work
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Tirolean Dumplings is listed as pork from Austria. The steps below are the imported TheMealDB method, not an editorial rewrite. Times shown were read from those steps.
Ingredients
- Bread200 g
- Milk200 ml
- Smoked Ham100 g
- Egg3
- Shallot2
- Butterto taste
- Parsley30 ml
- Wheat flour30 ml
- Saltto taste
- Bell pepperto taste
- Nutmegto taste
- Butterto taste
- Parsleyto taste
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Finely chop the shallots, and dice the smoked ham or sausage into small cubes. Heat some butter or clarified butter in a pan and sweat the onions in it until translucent. Add the meat and the parsley and fry together briefly before removing from the heat.
Step 2
Place the bread in a bowl. Beat the milk with the eggs and season well with salt, pepper and nutmeg. Pour over the bread. Stir in the sausage and onion paste and mix in the flour. Mix together to form a relatively firm paste (adding more bread or flour if necessary) and season again according to taste. Smooth the surface of the dough out and leave to stand for approx. 30 minutes.
30 minStep 3
Heat up a good quantity of salted water in a large pan. Use the paste to form smaller dumplings (for use as a garnish in soups) or medium-sized dumplings, as required. Moisten the hands regularly with cold water during this stage so that the dumplings take on smooth forms.
Step 4
Place in boiling water, bring back to the boil, turn down the heat, and simmer gently for 8-20 minutes, depending on the size.
20 minStep 5
Remove from the water, dry off well and serve up garnished with chopped parsley and melted butter (which has been taken on a nut-brown colour).
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish)
Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise.
butter → olive-oil
Use a little less oil than butter. Pastry and laminated doughs are a different problem.
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Tirolean Dumplings take?
1 hr 5 min all in — 15 min prep, 50 min cook. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Saucepan, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at to taste.
What can I use instead?
egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish). Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise. butter → olive-oil. Use a little less oil than butter. Pastry and laminated doughs are a different problem. flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.