Dumplings with a view
Recipe series
There are many reasons for going on a hike up the mountain: some people head for the summit, others seek peace and quiet and panoramic views at high altitudes, and some are tempted by culinary delights. One particularly enticing reason to climb up to the Darmstädter Hütte is undoubtedly its legendary dumplings. For decades, the Weiskopf family has been renowned for its traditional Tyrolean cuisine. However, you have to earn them: the route to the high-altitude alpine refuge at an altitude of 2,384 metres is challenging and requires stamina and fitness. Once you reach the top, everything tastes so much better – and you can enjoy yourself without any feeling of guilt.
Host Andreas (Andi) Weiskopf is the third Generation to run the almost 140-year-old hut and attaches great importance to authentic cuisine. While he can also make a “really good” cappuccino thanks to a power supply, you will not find seafood anywhere on the menu. “You don’t always have to reinvent the wheel,” he says, offering instead a wide variety of dumplings, including classic options such as bread, bacon and cheese, as well as spinach and liver. Depending on the season and availability, there are also wild garlic and grey cheese dumplings. The tomato and mozzarella option is also really popular. Roast pork and homemade sausages are also served, along with other dishes. Many ingredients come directly from their own garden. It is no surprise that the lodge is frequently cited in the Gault & Millau and the Austrian gourmet magazine Falstaff.
Dreams of dumplings and mountain Peaks
Despite all the culinary delights on offer, the alpine hut, which is open from the end of June to mid-September, remains first and foremost an important resting place for mountaineers. It is a stopover point on the Verwall-Runde multi-day hiking trail and the starting point for many climbing and summit trips. Among others, the Scheibler (2,978 m), the Faselfadspitze (2,993 m) and the Saumspitze (3,039 m) are easily accessible from here. The Kuchenspitze (3,148 m) is one of the hundred most difficult mountains in the world – a destination for experienced mountaineers. But back from dizzying heights to the delectable dumplings: Andi has shared his recipe for the tomato and mozzarella variety with us so you can recreate them at home.
Tomato and Mozzarella Dumplings
Ingredients for 10 dumplings
500 g dried and chopped bread
300 g diced (tinned) tomatoes
1 fresh tomato (cut into small cubes)
100 g mozzarella (cut into small cubes)
50 g margarine
2 eggs
Mixed seasoning with salt, pepper and garlic
Fresh basil to taste
A delight for all the senses:
These tomato and mozzarella
dumplings are delicious
and look great, too.
Method
For the dough, mix the bread with the remaining ingredients by hand. Divide the mixture into ten equal sized dumplings, then steam for twenty minutes. Serve the dumplings with melted butter and Parmesan cheese and enjoy!
Tip: The dumplings go very well with a green or mixed salad.
Other regional specialities
