in Austria, Soup Recipes

Tyrolean pressed dumplings

updated

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Ingredients for 5 servings:

  • 190 g dumpling bread
  • some milk, warm
  • 750 g potatoes, mainly waxy (cooked from the previous day)
  • 200 g Tyrolean grey cheese
  • 100 g cheese (Resskäse)
  • 40 g Gorgonzola
  • 1 onion(s)
  • 2 tbsp chives
  • 2 eggs
  • 6 tbsp flour
  • salt and pepper
  • oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

as a soup garnish or with salad

Pour warm milk over the dumpling bread and let it soften. Coarsely grate the potatoes, Graukäse, Resskäse, and Gorgonzola. Dice the onion and roast in a little oil. Finely chop the chives. Fold the onion, dumpling bread, chives, eggs, and flour into the potato and cheese mixture. Season with salt and pepper. Form into flat patties and coat briefly in flour on both sides. Fry in oil. Tip: First heat the oven to full temperature, then reduce the heat and fry in oil. Don’t make the edges too thick, or the dumplings will puff up.

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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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