Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 300 g potato (s)
- 200 g tofu, natural
- 50 g mountain cheese, rated
- 100 g corn rits
- 50 g corn, finely round
- 1 teaspoon herbs, frozen
- 2 egg (s)
- 1 teaspoon herbal salt
- 1 pinch (s) sugar
- 3 pinches nutmeg, freshly grated
- Salt water
Print Recipe
Pin Recipe Instructions
- Boil potatoes with their skins on, quench, peel and press through the press, distribute on a flat plate and allow to cool. Puree the tofu finely.
- Mix both well with the other ingredients up to and including nutmeg, form small dumplings with DRY hands and add to slightly boiling salted water, leave to stand for approx. 5 minutes. Swim up, remove from the pot with a slotted spoon, not too many at once.
- Tip:
- if the hands are wet, the dumplings disintegrate in the water
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below