John Myers
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Homemade Knöpfli with Cutlet
The perfect homemade knöpfli with cutlet recipe with a picture and simple step-by-step instructions.
Dough
- Eggs
- Flour
- Milk 3.8%
- Pepper and salt
- Vitell (water) or mineral water
Cooking water
- Salt
Brussels sprouts
- Brussels sprouts cleaned
- Milk
- Cream cheese 70% F.i.Tr.
- Butter
- Butter
- Pepper, salt, nutmeg
Carrots
- Carrots
- Some grated ginger
- Coarse salt
flesh
- Stalk chop
- Clarified butter
- Pepper and salt
Key player in the dough
- First, the flour + eggs + salt + pepper are roughly mixed with the water and milk in a mixing bowl. Then mix the ingredients by hand for about 5 minutes to form a dough. As soon as he throws bubbles he’s done.
- Cover the dough and let it stand for about 30 minutes at room temperature. In the meantime, bring a kettle with salted water to the boil and process the remaining ingredients, i.e. boil Brussels sprouts and gently fry the meat and the carrots.
- Now put the dough on a sieve that has been extensively cleared. Hold the sieve over the kettle and then use a spatula to press it through the perforation directly into the boiling water. Let the Knöpfli soak in hot but not boiling water. The cooking point is reached as soon as they rise to the surface. Get it out of the water with a slotted spoon.
- The Knöpfli can now be pimped at will, e.g. with other ingredients such as cheese, smoked bacon or, as I do today, simply tossed in butter and seasoned with fresh herbs and spring onions.
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