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The Bühelwirt cooks spinach dumplings for us

A regional recipe from Michaela and Matthias, hosts of the “Buehelwirt"

The Ahrntal in South Tyrol is a real power place in the mountains. Homemade spinach dumplings, with which we normally pamper our guests, are typical of our region. After all, you really deserve the spinach dumplings after climbing the summit early in the morning or an extensive bike or climbing tour. Of course, the homemade spinach dumplings also taste just as delicious if you do less sweaty activities. With this recipe you can conjure up a bit of the South Tyrolean way of life in your own four walls.

We normally pamper our guests with this spinach dumpling recipe

Ingredients for spinach dumplings:

(for 4 people)

  • 60 g of onion
  • 200 g spinach leaves, cooked
  • 2 tbsp butter
  • 2 eggs
  • 50 ml of milk
  • 30 g cheese cubes
  • 1 tbsp all-purpose flour (or a a gluten-free alternative, e.g. buckwheat flour)
  • 150 g firm white bread, cut into cubes, or dumpling bread
  • 1 clove of garlic
  • 1 pinch of nutmeg, grated
  • pepper from the grinder
  • salt
  • 30 g parmesan, grated
  • 70 g butter, browned


1. Peel and chop the onion and garlic and sauté in the butter. Finely chop the spinach leaves, add and season with salt, pepper and grated nutmeg. Puree the spinach with the eggs in a blender or moulinette.

2. Add the pureed spinach, milk, cheese cubes, flour, salt and pepper to the white bread and mix well. Cover and let rest for about fifteen minutes, meanwhile bring a large pot of water to the boil.

3. Form dumplings with wet hands or a spoon, add the dumplings to the boiling salted water and simmer for 15 to 20 minutes.

4. Place the spinach dumplings on a plate or a platter and serve with grated Parmesan and brown butter.

Tips and recommendation:

You can also make spinach dumplings from this spinach dumpling mass.
Serve the dumplings on a light cream sauce with melted tomato cubes or with coarsely grated mountain cheese and nut butter.
You need about twice as much raw spinach for 200 grams of blanched spinach leaves.

Your hosts from the "Buehelwirt“From South Tyrol

– Michaela and Matthew

Michaela and Matthias from the Bühelwirt
Rooms in the Bühelwirt: simple and tasteful


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