Pinzgauer Cheese Dumplings
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 5 roll (s)
- ml ⅛ milk, possibly up to 250
- 2 tablespoon flour, possibly 3
- salt
- 1 bunch parsley, finely chopped
- 200 g cheese, (Pinzauer - firm, slihtly smelly cheese, Tilsitter is also possible)
- 2 potatoes, cooked, grated
- 2 egg (s)
- Oil, for frying
Print Recipe
Pin Recipe Instructions
- Cut the rolls into sheets, soak in milk, mix with flour, salt and parsley to form a dough. Cut the cheese into cubes, work into the breadcrumbs with the potatoes and eggs. Shape small patties (or dumplings) and fry them while floating in oil.
- Served in soup or with cabbage, also as a side dish.
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