Spicy Tyrolean Pretzel Dumplings

5 from 2 votes
Prep Time 30 mins
Cook Time 20 mins
Rest Time 30 mins
Total Time 1 hr 20 mins
Course Dinner
Cuisine European
Servings 4 people



  • 1 Egg, size M
  • 40 g Whole milk, warm
  • 60 g Sour cream
  • 1 tsp Sugar, fine, white
  • 1 pinch Chicken broth, Kraft bouillon
  • 90 g Onion, brown
  • 4 medium-sized Cloves of garlic, fresh
  • 80 g Smoked meat, mixed, in cubes
  • 2 tbsp Extra virgin olive oil
  • 5 tbsp Celery leaves, fresh or frozen
  • 2 tbsp Wheat flour, type 405
  • 1 tbsp Baking powder
  • 1 tsp Black cumin seeds
  • 1 tsp Chicken broth, Kraft bouillon
  • 1 tsp Pepper flakes, red, dried, (with grains, spicy)
  • 1 tsp Pepper, black, fresh from the mill
  • 2 Pinches Nutmeg, freshly grated
  • 1 tbsp Oregano, rubbed
  • 1 tbsp Herbal mix, Italy
  • 80 g Pecorino, cut into small cubes
  • Oil, for a plate

To garnish:

  • Romaine lettuce leaves


  • Process the pretzels or sticks into small pieces. Beat the egg and whisk with the next 3 ingredients. Pour over the pretzel pieces and mix well. Let it soak for 10 minutes. If the mixture is liquid, squeeze the milk off using a fresh tea towel.
  • Cut the green onion and garlic cloves into smaller pieces. Heat the olive oil in a pan and fry the onion mixture until light brown. Add the smoked meat and fry until it smells pleasant (approx. 2 - 3 minutes). Take out of the pan and have it ready.
  • Wash the fresh celery, shake dry and pluck off the flawless leaves, chop and remove the required amount, freeze the rest. Measure frozen goods and allow to thaw.
  • Knead the pretzel mixture well and knead in the onion mixture together with the celery. Sprinkle the wheat flour and baking powder on top and work in. Then add the remaining ingredients and mix well. Season the dough fresh from the mill with salt and black pepper. Be stingy in terms of salt! Finally mix in the pecorino cubes. Let the dough mature in the refrigerator for 30 minutes.
  • Shape dumplings the size of a table tennis ball with wet hands and keep them ready on an oiled plate. Bring 2 liters of salted water to a simmer in a larger saucepan. Let the dumplings slide into the water in 2 portions and simmer for 15 minutes.
  • Lift the finished dumplings out of the salted water. Use immediately or allow to cool and freeze. After thawing, simmer again briefly to warm up.


  • Well cooled dumplings can be cut and fried like fried potatoes.
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Spicy Egg Noodles with Prawns and Peanuts Hong Kong Style

Spicy Chicken with Tangerine Peel