Tyrolean press dumplings

Ingredients for 4 servings:

• 200 g cheese (Tyrolean grey cheese)
• 500 g potato(s), floury
• 125 ml milk
• 5 tbsp flour, smooth
• Salt
• 1 liter soup (beef soup)
• 250 g butter, approx.
• onion(s)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

is often served as a main course in the Zillertal

Peel and quarter the potatoes, and boil in salted water. While still hot, mash them, season with salt, and coarsely grate in the Graukäse cheese using a grater. Add the flour and milk. Mix everything together to form a firm dough. Add more milk or flour if desired. Let the dough rest a little. Then, with wet hands, form small dumplings and flatten them on a heavily floured board to form a round, flat Krapfl, about 2 cm thick. Heat the butter in a pan and fry the pressed dumplings until golden brown, but do not use all of the butter; just add enough at a time to lightly coat the bottom of the pan. Add the onion rings to the beef broth, add the pressed dumplings, and let them sit for 2 minutes. Then serve them with the soup. You can also eat the pressed dumplings with just salad, like I do. Good luck!