Tyrolean Press Dumplings
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g cheese, (Tyrolean ray cheese)
- 500 g potato (s), floury
- 125 ml milk
- 5 tablespoon flour, smooth
- salt
- 1 liter soup, (beef soup)
- 250 g butter, approx.
- Onion (noun)
Print Recipe
Pin Recipe Instructions
- Peel and quarter the potatoes and boil them in salted water. Strain while still hot, add salt and roughly rub in the gray cheese with the kitchen grater. Add the flour and the milk. Process everything into a firm dough. Possibly add milk or flour. Let the dough rest a little.
- Then form small dumplings with wet hands and press them flat on a thickly floured board, so that a round, flat, approx. 2 cm thick donut is created.
- Heat the butter in a pan and bake the pressed dumplings until golden brown, but do not add all the butter in, just add enough so that the bottom of the pan is lightly covered.
- Put onion rings in the beef soup, add the pressed dumplings and let stand for 2 minutes. Then they are served with the soup.
- You can eat the pressed dumplings just with a salad, like me. Good succeed!
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