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Cheese pressed dumplings

Cheese pressed dumplings

These flattened dumplings are first fried, then boiled and then served with cabbage slaw or soup.

Recipe from the farmer's kitchen

Claudia Eder

Farmer from farm Moarhof

Roter Hahn/Frieder Blickle ©

Ingredients

4 - 6 persons

20 MIN.

• 1 kg
  dumpling bread (in cubes)
• fresh parsley
• 250 ml
  milk
• clarified butter
• 60 g
  brown butter
• 2 - 3
  cloves of garlic
• 7 - 8
  free-range eggs
• fresh chives
• 120 g
  'Graukäse' cheese (on the greasy side)
• 40 g
  parmesan cheese (grated)
• 4 dspn
  chives
• 2 dspn
  'Kneta' (very matured Tyrolean grey cheese)
• salt, pepper

Print recipe

www.roterhahn.it

Instructions - Cheese pressed dumplings

• 1.

  Step
  Mix the stale bread, eggs and the finely chopped garlic with the chives and parsley and season with salt and pepper
• 2.

  Step
  In the meantime, heat the milk, stir the 'Kneta' and 'Graukäse' cheese and combine it with the dumpling mixture.
• 3.

  Step
  After leaving the mixture to rest for about 5 minutes, shape small round dumplings from the dough and fry the pressed dumplings in butter until they are brown on both sides.
• 4.

  Step
  Meanwhile, bring plenty of salted water to the boil and place fried dumplings in water. Remove the dumplings with a slotted spoon after 8 to 10 minutes. Sprinkle them with parmesan and serve with melted butter and chives.
•  
  Happy cooking

Claudia & Roland Eder

Farmer from 'Roter Hahn' Quality Products

Moarhof in Sand in Taufers/Ahornach

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