Three Kinds of Organic Dumplings

Recipe: Organic Dumplings

One of hotel founder Otto Wandl’s all-time favorite dishes is the “Knödeltris.” This dish, featuring three different types of dumplings, embodies everything that Tyrolean cuisine stands for: regional ingredients, sustainability, and culinary delight. They taste especially delicious after an active day in the Tyrolean mountains—for example, after the Hike to the Rotmoosalm.

A Taste of Leutascherhof

The “Knödeltris” is emblematic of the Biohotel’s cuisine. Something special is created from simple ingredients. The various colors reflect the diversity of nature that surrounds us here every day between the Karwendel and Wetterstein ranges. Today, the Leutascherhof uses exclusively organic ingredients. What began as a matter of conviction is now part of our philosophy: Good food tastes better, is good for you, and leaves a smaller environmental footprint. This is how a traditional Tyrolean dish becomes a living part of the Leutascherhof’s history.

Biologically prepared dumplings in three colors, beautifully presented, are served at the Biohotel Leutascherhof.

Ingredients for the cheese dumplings

120 g dumpling bread
80 g organic mountain cheese, grated
1 egg
100 g organic milk
a little parsley
salt & pepper

Ingredients for the Spinach Dumplings

120 g dumpling bread
150 g spinach leaves
1 egg
100 g organic milk
1 small onion
salt & pepper

Ingredients for the Beet Dumplings

120 g dumpling bread
120 g cooked organic beets
1 egg
100 g organic milk
salt & pepper

For Serving

brown butter
freshly grated organic Parmesan
chives
a little lamb’s lettuce

Preparation

Cheese, spinach, and beetroot give the dumpling trio at the Biohotel Leutascherhof their beautiful colors. — © Biohotel Leutascherhof

Steps 1 & 2

Prepare the base

Divide the dumpling bread among three bowls. Warm the milk and pour it over the bread in each bowl. Add the eggs and let everything soak for a few minutes.

Step 2: Prepare the fillings. For the cheese dumplings, grate the mountain cheese. For the spinach dumplings, sauté the onion until translucent and briefly cook the spinach leaves along with it. For the beet dumplings, finely puree the cooked beets.