John Myers
Dumplings: Kas Press Dumplings
The perfect dumplings: kas press dumplings recipe with a picture and simple step-by-step instructions.
- 200 g Dumpling bread or stale bread cubes
- 1 piece Onion
- 1 bunch Chopped parsley
- 25 g Clarified butter
- 100 ml Milk, lukewarm
- 1 piece Egg
- 100 g Emmental, very finely diced
- 1 tablespoon Spelled flour type 630
- Salt and pepper
- Peel and finely dice the onion. Toast together with the dumpling bread in a pan in a little clarified butter. Transfer to a large bowl.
- Heat the milk and pour it over the roasted bread cubes.
- Finely chop the parsley, dice the cheese – you can also use a spicy mountain or cave cheese – very finely and mix both with the batter.
- Add egg and flour and make a malleable, fairly firm dough. Season to taste with salt and pepper.
- Now form small dumplings with wet hands and press them flat. Heat clarified butter in a pan and slowly bake the dumplings until golden on both sides.
- In South Tyrol these dumplings are eaten in a hearty beef broth or as an accompaniment to meat with sauce. Leftovers can be frozen very well.
Facebook Comments