Pressed Dumplings with Cheese and Cabbage are a typical Tyrolean dish. They differ from other types of dumplings, first of all because they are pressed instead of left in a ball shape, and also because the main ingredient here is cheese. It’s a very hearty recipe, which I’ve tried to simplify as much as possible.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Cooking time: 10 Minutes
- Portions: 6/8 people
- Cuisine: Italian
Ingredients
- 14 oz stale or dry bread
- 1.8 oz type 2 flour
- 6 organic eggs
- 3/4 cup organic milk
- 9 oz gray cheese or alternatively fontina
- 1 large onion
- 1 small leek
- 1/2 cup extra virgin olive oil
- to taste salt and pepper
- 14 oz organic cabbage
- to taste cumin seeds
- 2 tablespoons spoons of organic mustard
- 1/4 cup organic extra virgin olive oil
- 1.35 oz organic white wine vinegar
- to taste grated Parmesan cheese
- to taste chopped chives
- to taste salt and pepper
Preparation
Pour the milk into a large bowl, along with the bread, and let it soften.
Meanwhile, slice the onion and leek and put them on the heat in a pan with a glass of water.
When they become almost transparent, turn off the heat and let them cool.
Cut the cheese into cubes, and add it to the same bowl with the milk and bread, along with the flour, eggs, onion, and leek.
Season with salt and pepper, and after mixing thoroughly, form large patties, which you will then flatten.
Cook them in a non-stick pan with a drizzle of extra virgin olive oil over low heat, and cover.
It will take about 10/15 minutes to cook.
Meanwhile, finely slice the cabbage and dress it with an emulsion of mustard, extra virgin olive oil, vinegar, salt, pepper, and cumin seeds.
Please taste as you go before mixing into the salad.
Plate your Pressed Dumplings with Cheese and Cabbage, and sprinkle them with a handful of grated Parmesan cheese and chives.
Serve them with the fantastic cabbage salad.
Notes
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