Pressknödel (Pressed Dumplings)
Dumplings
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Cook Time
45 min
Servings
14
Difficulty
Medium
Prep Time
30 Min
Ingredients (9 ingredients)
-
4 Scheiben Whole wheat toast bread
-
20 g Potatoes, boiled with skin
-
50 g Graukäse (Austrian grey cheese)
-
140 g Bergkäse (Mountain cheese)
-
2 Stück Eggs
-
Herb salt
-
Caraway seeds
-
1 Bund Chives
-
20 g High-quality butter (Alpine butter or olive oil)
Preparation (7 steps)
Chop toast bread
Tear 4 slices of whole wheat toast bread (100 g) into pieces or place in the mixing bowl. Place the Wundermix WunderSlicer V2 on the mixing bowl lid and select the desired slice (fine/coarse). Chop the toast bread with the WunderSlicer V2 and remove the chopped bread.
Chop potatoes
Place 20 g of boiled potatoes with skin in the mixing bowl and chop for 5 sec./speed 4.
Prepare cheese
Cut 50 g Graukäse and 140 g Bergkäse into small cubes or chop with the Wundermix WunderSlicer V2.
Mix ingredients
Place toast bread, potatoes, Graukäse, Bergkäse, 2 eggs, herb salt, caraway seeds and at least 1 bunch of chives in the mixing bowl. Insert the Meistermix Patix instead of the standard knife and mix for 2 min./knead stage.
Form dumplings
Form dumplings from the mixture and flatten (,,press“).
Fry dumplings
Heat 20 g of high-quality butter (preferably Alpine butter or olive oil as an alternative) in a pan. Add the dumplings and fry covered until crispy. Turn and fry crispy on the second side without a lid.
Serve
Sprinkle the finished Pressknödel with plenty of chives and serve. Serve with salad or soup/sauerkraut as a side dish. Serve gluten-free bread with it.
Finished cooking? Great! 🎉
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Allergens
- Wheat
- Milk
- Eggs
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