Dumpling weeks at Romantik Hotel GMACHL

24.04.2019

“Dumplings round and healthy” isn’t just a motto: The dumpling weeks at Romantik Hotel GMACHL will wow you with culinary delights throughout May.

 

Enjoy the best of Salzburg’s cuisine at the Romantik Hotel GMACHL with select highlgihts from the GMACHL gourmet cuisine team headed by chef Christian Kastenmeier. We regularly get to enchant you with our themed weeks, which are all about seasonal and delicious foods of all kinds.  We invite you to “Dumplings round and healthy” from 6 to 26 May 2019. The GMACHL dumpling weeks are dedicated to the popular dough dish in all its forms, shapes and sizes. Whether classic or modern, sweet our savoury, you can look forward to utmost culinary enjoyment. We have a first taste for you with an exclusive recipe for you to cook at home today.

 

A first look at our menu

No two dumplings are alike, which is what we strive to show you during the dumpling weeks. We only serve select delicacies for various courses and rely on traditional recipes we have diligently and incredibly deliciously refined. Look forward to:

  • Soup dumplings: Kaspressknödel (pressed cheese dumplings), liver dumplings, Tyrolean bacon dumplings, semolina dumplings, cauliflower-sesame dumplings
  • Main courses: Spinach dumplings with brown butter and Elixhausen alpine cheese, wild mushroom dumplings, beetroot dumplings with horseradish foam and steamed catfish, wild garlic dumplings
  • Poppy seed dumplings, curd dumplings, strawberry dumplings

Try our wild garlic dumplings!

We get to indulge and wow you with some of the best Austrian dumpling recipes during the GMACHL dumpling weeks “Dumplings round and healthy”. You cannot wait, or would like to try your hand at cooking one of the culinary highlights yourself? Give our wild garlic dumplings a go with this recipe from chef Christian Kastenmeier!

 

Ingredients:

  • 100 g wild garlic
  • 70 g butter
  • 3 eggs
  • 160 g semolina
  • 70 g breadcrumbs
  • 500 g curd
  • Salt, nutmeg
  • 4 tbsp. parmesan

Blanch, squeeze & chop the wild garlic. Stir in the butter and yolk until fluffy, then add then semolina, breadcrumbs and curd. Season with salt and nutmeg and fold in the beaten egg whites. Form into dumplings and cook in boiling water for approx. 15 minutes. Stir together with brown butter and parmesan.

This is the way to eat dumplings – the GMACHL dumplings weeks from 6 May 2019 will certainly have something in store for you as well. We would love to cook for you and enchant you, and will gladly accept your non-binding holiday enquiry!


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