Pressknödel taste great with roasted onions and coleslaw, beetroot or also in broth. Recipe from traditional South Tyrolean cuisine.
Ingredients:
Ingredients (for about 8 dumplings):
150 g
diced white bread
100 g
100 ml
milk
2 pcs
eggs
1 tbsp
flour
butter for browning
water
salt
Procedure:
Combine the diced bread with the cheese and flour
Whisk the eggs and salt in the milk and mix with the mixture
Make the dough and let it rest for a while
.With wet hands, form equal sized dumplings, then press them
Fry the pressed dumplings in hot butter on both sides until brown and then place in a pot of boiling salted water, after 8 to 10 minutes the dumplings are ready to serve.
Recommendation:
Any spicy or goat cheese or Gorgonzola can be used instead of Graukäse.