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Dumplings from Hotel Hinteregger

Matrei dumpling trio made from spinach, beans and Kaspress

At the Hotel Hinteregger in Matrei, a variation of three different dumplings is conjured up for us.

The 1900 family-run hotel focuses on sustainability in all respects. Next to the award-winning, sustainable architecture, the Hradecky family attaches great importance to the regional connection. This is reflected, among other things, in the East Tyrolean dishes, which are specially interpreted and freshly prepared for guests. The hotel restaurant offers space to enjoy both inside and on the beautiful sun terrace. A wine cellar offers Austrian wines to match the variety of dishes. In winter, the Tyrolean parlor with an oven invites you to linger.

The location of the hotel is the perfect starting point for a wide range of outdoor activities in both winter and summer. Those who prefer to relax in the hotel can do so in the sauna area with massages using local herbal oils and the heated natural pool.

Here is a behind-the-scenes article written by our author Cécile.

Hotel Hinteregger dumpling recipe

Ingredients for the dumpling trio (each for four people)

For the spinach dumplings:

– 400 g of old white bread 

- 80 g butter 

– 125 g sour cream 

– 1 pinch of pepper, 1 pinch of salt, 1 pinch of nutmeg 

- 2 eggs 

– 1 piece of onion  

- 1 clove of garlic

- 30 g butter 

– 800 grams of spinach  

- 250 ml of milk  

– 4 tablespoons parmesan

For the bean dumplings:

– 400 g dumpling bread 

– 300 g boiled and mashed beets (beetroot).  

– 125 g sour cream 

– 1 pinch of pepper, 1 pinch of salt, 1 pinch of nutmeg, grated horseradish 

- 3 eggs 

- 100 g butter 

For the cheese dumplings:

– 400 g dumpling bread

– 125 ml warm milk 

– 50 grams of onion

– 125 g sour cream 

– 250 g mountain cheese 

– 1 bunch of chives  

– 1 bunch of parsley 

- 50 g butter 

– 4 eggs, some flour 

– 125 g sour cream 

– 1 pinch of pepper, 1 pinch of salt 

– 2 tablespoons oil for baking  

Preparation spinach dumplings:

Cut bread into cubes and then moisten with milk. Wash the spinach thoroughly and boil it in salted water. Then squeeze it out and pass it. Now you need to melt the butter, glaze the clove of garlic and chopped onion, add the spinach and steam for five minutes. Then add the spinach and eggs to the bread and sour cream. Season this and then mix the ingredients well. Form the dumplings that you cook for 15 minutes. 

Preparation of bean dumplings:

Melt the butter slowly in the pan, in the meantime mix the dumpling bread with the beans and sour cream and leave to stand. Enjoy the color. Mix with salt, pepper, nutmeg, grated horseradish and 3 eggs and let stand for 20 minutes. Check the consistency and adjust if necessary - if the dough is too soft add dumpling bread, if it is too firm add eggs. Form dumplings and cook for 20 minutes.

Preparation of cheese dumplings:

For the cheese dumplings, soak the bread cubes in milk, cut the onion and cheese into small cubes. Chop the chives and parsley. Now sauté the onion in the butter until translucent and add to the bread cubes, then mix in the diced cheese, sour cream, eggs, chopped chives and parsley. Season the dough with salt. Heat the oil in a pan and place a tablespoon of dough in the hot fat, press flat and slowly bake until golden brown.  


To serve:

Then arrange all three dumplings and serve with fresh horseradish, roasted onions and some horseradish sauce and brown butter - Bon appetit!

herbs and vegetable garden
Stubn from Hotel Hinteregger
Hinteregger family

© Photos: Hotel Hinteregger, Anna Fichtner


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