Dumplings — the soul of Alpine cuisine

Without dumplings, Austrian cuisine is unthinkable. The round dough balls are far more than a side dish — they are a universe of their own:

• Bread dumplings — the classic made from stale rolls, egg, milk, and parsley. Served with roast pork, goulash, or solo with salad
• Bacon dumplings — infused with smoked bacon, hearty and robust. Served in clear soup ("Tyrolean dumpling soup") or with sauerkraut
• Liver dumplings — made with calf liver, a classic soup ingredient in Viennese cuisine
• Spinach dumplings — green, vegetarian, served with brown butter and Parmesan. Particularly popular in South Tyrol and Tyrol
• Quark dumplings — sweet dumplings made from quark, with buttered breadcrumbs, cinnamon, and sugar as dessert
• Apricot dumplings — the summer highlight: a fresh Wachau apricot, wrapped in quark or potato dough, rolled in buttered breadcrumbs. A delight
• Plum dumplings — like apricot dumplings, but with plums, more autumnal

In some inns, there is a "dumpling platter" — a selection of different dumplings with sauces. A great way to sample the variety.