Dumplings are a core part of the Tirolean diet. While centuries ago there were just a few different varieties, these days you will find all manner of weird and wonderful creations. Here are our top five dumplings you have to try next time you are in Tirol.

Outside the wind whistles and the rain pours, but inside the warm farmhouse kitchen it's nice and cosy. The scent of freshly baked cookies fills the air and reminds me of my childhood, when we would pinch the odd biscuit straight from the tray as soon as they came out of the oven. With Christmas just around the corner, I am looking forward to making my own cookies once again this year. Farmer and baking expert Karoline Schapfl kindly invited me into her kitchen in Lans to share some of her top tips.

As a girl, Monika Hirschhuber (80) dreamt of becoming a midwife. In the end she trained as a chef – a job she loves until this day.

There are these days. It happens to all of us. It’s time to make lunch and I just don’t know what to make. Honestly speaking, it happens to me quite often. Well, if I’m at a loss, these spinach dumplings are just the thing! They are easy to make and always a hit with my boys. They contain enough spinach so my kids and I can enjoy healthy nutrients. They taste positively decadent, without needing any high-price ingredients. And they are wonderful to freeze and eat later. Here is my recipe for cooking delicious spinach dumplings. Sometimes it helps to have a visual: Watch the video below where we will walk you through every step of how to make them. Enjoy!

"Tirol tastes of Swiss pine, earthy, of cranberries, of fresh, crystal-clear mountain water. It tastes honest," is Andi Thöni's reponse when asked to describe the taste of his home region. He is one of two chefs at the Berghof in Pfunds. Standing alongside him in the kitchen is his father, Toni Thöni, who has a different take on the taste of Tirol. "For me Tirol is smoky, intense. It tastes like tangy alpine cheese and young, fresh lamb from the alpine pasture, served with porcini mushrooms straight from the forest."

Georg Hauser grew up at the inn that is now his restaurant – the Gasthaus Nester. As a child he was fascinated above all by evenings at the inn: the hustle and bustle, the smells, the thick fog of smoke, the women's cologne. The worst moment for Georg was when he was sent to bed at eight o'clock and silence fell on his room. He would have so preferred to stay downstairs and immerse himself in the laughter, merriment and dancing, if only as a silent observer. "Even as a child I was often afraid of missing out on something."

When it comes to food, Tirol has two big players: Ischgl and Kitzbühel. But which of these two culinary giants is better? We travelled to the east and west of Tirol to compare and contrast. It's a tough job, but someone has to do it!

Few dishes conjur up such strong emotions in Tirol as dumplings. We asked four chefs to let us in on their recipes for this classic Tirolean dish. They were all kind enough to oblige – and also told us a bit about what makes "Knödel" so special to them.