in Switzerland

Swiss potato dumplings

updated

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Ingredients for 3 servings:

  • 1 bunch of spring onions
  • 150 g cheese (Appenzeller) in one piece
  • 10 slices of breakfast bacon
  • 500 g potato dumplings
  • 1 tbsp oil
  • some pepper, black
  • some salt

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Clean, wash, and slice the spring onions. Coarsely grate the Appenzeller cheese. Cut the bacon into pieces. Heat the oil in a large nonstick pan and fry the bacon pieces until crispy, then remove. Fry the dumplings in the hot bacon fat for about 5 minutes, turning occasionally, until golden brown. Add half of the spring onions and fry briefly. Season with salt and pepper. Mix the bacon and grated cheese into the pasta and heat for about 2-3 minutes, melting the cheese. Finally, sprinkle the remaining spring onions over the dumplings and season with pepper. Serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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