For generations, Tyrolean cheese dumplings have been part of typical Tyrolean cuisine. To find out how they’re made, Christine spent some time with farmer’s wife, Gerti, from Alpbach to discover the recipe.
Ingredients (for 4 people):
500g of potatoes – boiled and grated
300g of Cheese
1 onion, diced
2-4 tablespoons of flour
1½ litres of vegetable or beef broth
How to make:
In a mixing bowl add the grated potatoes, cheese, onion, salt and flour together and knead by hand. If the dough feels too soft, add more flour. If it is too tight, add a little more curd.
To form the dumplings, roughly 8-12 for 4 people, wet both hands and grab about half a handful of the mixture. When rolled, cooked the dumplings in a hot pan with a knob of butter. Make sure to brown both sides.
Serve the dumplings in a soup bowl, pour over the broth and sprinkle some chives on the top. On a side plate, serve some coleslaw.