Klaus Dumplings
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 5 rolls, from the day before
- 250 ml milk or vegetable stock, lukewarm
- 375 g potato (s), floury boilin, weihed raw, cooked the day before
- 75 g ham, raw, diced
- 100 g cheese (e.. mountain cheese, raclette cheese or Gouda)
- 2 medium egg (s)
- parsley
- salt and pepper
- Clarified butter, for frying
Print Recipe
Pin Recipe Instructions
- Pour the lukewarm milk or vegetable stock over the thinly cut bread rolls and let it steep a little.
- Beat the eggs and pour over the rolls. Add the grated potatoes, cheese and fried raw ham cubes. Season with chopped parsley, salt and pepper to taste. Form dumplings with wet hands and shape them like meatballs. Fry both sides in a pan with hot clarified butter until crispy.
- The Klaus dumplings taste best hot with a fresh salad or in a clear meat broth as a soup.
- Klaus dumplings come from the monastery kitchen and are a classic fasting dish (then without bacon or raw ham cubes.)
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