Trentino dumplings are a widely known and appreciated local dish, often considered among the best examples of Trentino cuisine. Made with a few basic ingredients, they are a simple and hearty solution born from the reuse of bread. This recipe from Grandma Benedetta is common in the Tyrolean areas and also has strong ties with the Ladin version, maintaining a practical and authentic character.
ORIGINAL recipe from my family.
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- Difficulty: Medium
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 45 Minutes
- Portions: 10 People
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Trentino-Alto Adige
- Seasonality: All Seasons
Trentino Dumplings
- 1.8 lbs stale bread (white with compact crumb and thin crust)
- 3 eggs
- 1 1/4 cups water (and/or milk – from 7/8 to 1 1/4 cups depending on how much the bread absorbs)
- 7 oz luganega (or Pastin or Sausage)
- 3.5 oz mortadella (or lard or speck)
- to taste parsley (or chives)
- 1 onion (about 2 oz)
- 1 tbsp vegetable oil (to cook the onion)
- 2 tbsps water (to cook the onion)
- 2 tbsps Trentingrana cheese (or grated Parmesan cheese)
- Half tsp nutmeg
What type of bread is best for dumplings?
The ideal bread is stale white bread, preferably a few days old. Bread that is too fresh makes the dough sticky, while well-dried bread absorbs liquids better and helps achieve compact yet soft dumplings.
Which breads are most suitable?
Perfect choices include Mantovane, Rosette, Spaccatini, Tartarughe, and even milk rolls: all breads with a dense and regular crumb, ideal for uniformly absorbing liquids.
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Recommended servings per person
For dumplings in broth, I recommend three small dumplings per person; even dry, the quantity remains the same, three each, to have a balanced and satisfying portion.
Tools
- Cutting Boards
- Knives
- Frying Pan non-stick
- Casserole in steel
Trentino Dumplings
Cut the old bread into small, regular cubes and transfer it to a large bowl.
In a separate small bowl, crack the eggs, add the water and/or milk, and mix lightly. Pour the liquid mixture over the bread.
Mix well and compact with hands until you get a homogeneous but not soft dough. If needed, add more water, or more stale bread. Cover and refrigerate to rest for at least 1 hour, preferably overnight.
Meanwhile, brown the luganega (or sausage) without casing and crumbled in a well-heated non-stick pan, without adding fats. Once well browned, remove from the pan and set aside.
In the same pan, brown the cubed mortadella (or lard or speck), just long enough to flavor it, then set this aside as well.
Optionally, stew the chopped onion with oil and water over low heat until it becomes soft and transparent, without coloring it.
If desired, also grate the cheese to add to the dough.
Remove the dough from the fridge and add the luganega, the mortadella, the stewed onion, the chopped parsley or chives, the cheese if used, and the nutmeg. With hands, carefully mix to distribute all ingredients well.
Form the dumplings with slightly damp hands, giving them a compact and regular shape.
If too sticky, add some breadcrumbs; if too dry, add a bit of water or milk until you get a soft and homogeneous dough.
ADVICE to form the dumplings in small-medium size, around 2 oz each and about 2 inches in diameter, so they cook more easily and evenly.
Once prepared, they can be stored in the fridge for a couple of days or in the freezer for up to 3 months, allowing the flavors to meld better.
They are called Knödel from the German knoten, meaning “knot,” because they are well-gathered dough balls.
They must be well compacted because during cooking, if the dough is too soft, they risk breaking apart and disintegrating in the water.Cook gently in water or broth, avoiding strong boiling to prevent them from falling apart, for about 15 minutes. Drain gently and serve in the hot broth or dry, according to preference.
How long should the dumplings cook?
The cooking is delicate and takes place in water or broth that should not boil strongly. Generally, about 15 minutes suffices, until they rise to the surface and are swollen but compact. Once cooked, they can stay in the hot broth, with the heat off, waiting to be served without losing consistency.
Why do dumplings sometimes fall apart during cooking?
It almost always happens due to an incorrect balance between liquids and bread. If the dough is too moist or not properly bound, the dumplings tend to open up. Letting the dough rest before cooking helps stabilize it greatly.They are usually served in hot broth, especially in the more classic versions, or dry with melted butter and sage. Both ways respect tradition and enhance the flavor of the ingredients.
STORE the Trentino dumplings
The dumplings can be stored in the fridge for up to two days if already cooked, closed in a container. They are easily reheated in broth or in a pan with butter.
Alternatively, they can be frozen and cooked directly without thawing.
Can they be reheated the next day?
Yes, already cooked dumplings can be stored in the fridge and reheated in a pan with butter or in hot broth, maintaining a good texture.
How to freeze fresh dumplings?
Form the dumplings and place them on a tray without touching, then freeze them until solid (about 1–2 hours). Transfer them into a bag or airtight container and cook them directly from frozen, adding a few minutes to the cooking time.
FAQ (Questions and Answers)
Can Trentino dumplings be made in advance?
Yes, the dough can be prepared up to 2 days in advance and then stored in the fridge until cooking time.
Alternatively, already formed dumplings can be frozen raw and cooked directly in boiling water when needed.What is the difference between Trentino, Tyrolean, or Ladin dumplings?
The base is very similar, but minor details change. In Tyrolean versions, speck is commonly used, while in the Ladin recipe, simpler or cheese variants are more frequent. Trentino dumplings reflect both influences, adapting to local products.
Can dumplings be made without cold cuts or speck?
Yes, there are many variants. Besides those with speck, cheese dumplings, spinach dumplings, or simple ones are very common. Even versions without meat are part of tradition, especially in some Ladin areas.
Are Trentino dumplings an easy recipe suitable for everyone?
Absolutely yes. Grandma’s recipe is designed to be practical and without complicated steps, ideal even for those with little experience who want to bring a typical and hearty dish to the table.
