Pressed Dumplings with Grey Cheese
Traditional white bread dumplings
Ingredients for 4 Serves
- 150 g stale South Tyrolean “Weggen” (white bread)
- 100 g firm Ahrntal grey cheese
- 80 ml South Tyrolean milk
- 20 ml cream
- 2 South Tyrolean free-range eggs
- 1 tsp parsley, chopped
- 1 tbsp flour
- 20 g butter
- Freshly ground salt and pepper
Additional ingredients
- White turnip sauerkraut from Pustertal
- Cherry tomatoes
Step 1: Cube the “Weggen” white bread and place in a bowl. Heat the milk and cream, stir in 30 g of the grey cheese and allow to melt, then pour over the bread cubes. Grate or finely cube 50 g of grey cheese. Add to the bread cube mixture along with the eggs, parsley, flour and salt. Mix well and let rest for 15 minutes.
Step 2: Form the mixture into small round dumplings and flatten them by hand. Fry the dumplings in butter until golden brown on both sides. Meanwhile, bring a large pot of water to a boil, season with salt and add 20 g of grey cheese. Cook the fried dumplings in the water for 6-8 minutes.
Step 3: Serve the pressed dumplings on a bed of turnip sauerkraut, drizzle with melted butter and garnish with cherry tomatoes.
Note: The pressed dumplings can also be served in the water used to boil them or in a meat broth.
Recipe courtesy of the Hotel Gasthaus Gassenwirt in Kiens
