Kochkurs - "Die Welt der Krapfen"
11.09.2027 / 14:00
Fuschl am See, Alpenkulinarik
Kulinarisches, Weinfest
"The World of Dumplings in the Alpine Region"
Course Info: Few dishes showcase the diversity of alpine cuisine as impressively as dumplings. Depending on the region, occasion, and available ingredients, various types have emerged over the centuries – boiled, baked, pulled, stuffed, or au gratin. What connects them is their artisanal production and their deep roots in the kitchens of the Alpine region. In this cooking course, we embark on a culinary journey through the world of dumplings and learn about different doughs, fillings, and preparation methods. From pasta dough, we will prepare South Tyrolean Schlutzkrapfen and pumpkin dumplings. The strudel dough serves as the base for baked Henakrapfen, while rye leaf dough produces Pongauer meat dumplings and Wipptaler blueberry dumplings. Yeast dough cooking is also included. Together we will make Hoamfoarkrapfen with rum raisin filling and pulled farmers’ dumplings and learn what is important when working with these traditional doughs. The menu is complemented by polenta dumplings topped with cheese and quark dumplings served with cranberry compote. Along the way, you will discover the special characteristics of the different types of dough and learn how a remarkable variety of regional specialties can be developed from simple basic ingredients. Many of the techniques presented can also be applied to numerous other dishes in alpine cuisine. The course begins at 2:00 p.m. We will cook together until about 6:00 p.m., and then enjoy the prepared dishes course by course in a cozy setting. A course for everyone who wants to explore the great variety of alpine dumpling cuisine and learn traditional craft techniques around dough, filling, and shaping.
Price: EUR € 155.00 / participant incl. VAT.
Minimum number of participants: 5 people.
Beverages are not included in the course price.
Course Info: Few dishes showcase the diversity of alpine cuisine as impressively as dumplings. Depending on the region, occasion, and available ingredients, various types have emerged over the centuries – boiled, baked, pulled, stuffed, or au gratin. What connects them is their artisanal production and their deep roots in the kitchens of the Alpine region. In this cooking course, we embark on a culinary journey through the world of dumplings and learn about different doughs, fillings, and preparation methods. From pasta dough, we will prepare South Tyrolean Schlutzkrapfen and pumpkin dumplings. The strudel dough serves as the base for baked Henakrapfen, while rye leaf dough produces Pongauer meat dumplings and Wipptaler blueberry dumplings. Yeast dough cooking is also included. Together we will make Hoamfoarkrapfen with rum raisin filling and pulled farmers’ dumplings and learn what is important when working with these traditional doughs. The menu is complemented by polenta dumplings topped with cheese and quark dumplings served with cranberry compote. Along the way, you will discover the special characteristics of the different types of dough and learn how a remarkable variety of regional specialties can be developed from simple basic ingredients. Many of the techniques presented can also be applied to numerous other dishes in alpine cuisine. The course begins at 2:00 p.m. We will cook together until about 6:00 p.m., and then enjoy the prepared dishes course by course in a cozy setting. A course for everyone who wants to explore the great variety of alpine dumpling cuisine and learn traditional craft techniques around dough, filling, and shaping.
Price: EUR € 155.00 / participant incl. VAT.
Minimum number of participants: 5 people.
Beverages are not included in the course price.
Alpenkulinarik
Oberdorfstrasse 1, 5330 Fuschl am See
Phone+43 664 7378-8864
E-Mailessl@alpenkulinarik.at
Webwww.alpenkulinarik.at
Alpenkulinarik
Oberdorfstrasse 1, 5330 Fuschl am See
Phone +43 664 7378-8864
E-Mailessl@alpenkulinarik.at
Webhttps://www.alpenkulinarik.at
Please get in touch for more information.
