Tyrolean dumplings
Tyrolean dumplings (also Tyrolean dumplings ) are Viennese bread dumplings from bread cubes , (boiled) in the cubes of lean smoked meat or smoked sausage, partly bacon, were incorporated. The bread dumpling mass can be supplemented with chopped parsley greens or chives.
Tyrolean dumplings can be found in Austrian cuisine, especially Tyrolean cuisine , as a soup . They are also served as a side dish, then they are made with billowed bread cubes and shaped a little larger. As a main course they are served with sweet or sour cabbage. A typical Austrian specialty is the Tyrolean dumpling soup , a consommé with Tyrolean dumplings.
Originally the Tyrolean dumplings were prepared as flour dumplings (which is still common in mountain farms in the region), they were baked in lard before they were added to the soup. During Lent, what is sexual is left out; These so-called Fastenknödel ( Faschtnknödel ) instead contain onion cubes roasted in butter, a custom that has been around since the end of the 16th century. can be proven.
Bacon dumplings differ from the Tyrolean dumplings through the use of bacon with increased fat percentage.
Individual evidence
- ^ Franz Maier-Bruck : The Great Sacher Cookbook . Wiener Verlag, 1975, p. 87-88, 393 .
- ^ Herrmann, F. Jürgen: Textbook for cooks . Handwerk und Technik, Hamburg 1999, ISBN 3-582-40055-7 , p. 142, 429 .
- ^ Franz Maier-Bruck : From eating in the country, the great book of Austrian farmer's cuisine and home cooking . Unchangeable New edition. K and S, Vienna 1999, ISBN 3-218-00662-7 , pp. 484-485 .
- ↑ Heinz Dieter Pohl: The Austrian kitchen language: a lexicon of typical Austrian culinary specialties (with linguistic explanations) . Praesens-Verlag, Vienna 2007, ISBN 978-3-7069-0452-0 , p. 138, 147 .