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    Dumplings with coleslaw

    Recipe of the region Bruneck

    Ingredients for the coleslaw

    ½ white cabbage
    50 g bacon
    ½ onion
    60 ml vegetable stock
    1 EL white wine vinegar
    1 EL rapeseed oil/olive oil
    ½ TL mustard
    Caraway seeds, salt, pepper

    Ingredients for the pressed dumplings

    3 handfuls of dumpling bread
    140 g grey cheese
    100 ml fresh milk
    2 free-range eggs
    chopped parsley
    20 g flour
    20 g buckwheat flour
    20 g butter
    salt, pepper

    Preparation coleslaw

    Clean and grate the cabbage. Sprinkle with salt and leave to rest for approx. 20 minutes. In the meantime, finely dice the bacon and fry in a frying pan until crispy. Remove the bacon from the frying pan and fry the finely chopped onions until transparent. Mix everything together with the cabbage. Mix the stock, vinegar, oil, mustard, and pepper to create a dressing and add to the cabbage.

    Preparation dumplings

    Cut the grey cheese into small cubes and combine with the dumpling mixture. Whisk the eggs together with the milk and combined with the flour, buckwheat flour and parsley to form the dumpling mixture. Season with salt and pepper. Knead all the ingredients well and leave to rest for 15 minutes. Form the dumplings, flatten slightly and slowly fry until golden yellow on both sides in a frying pan with butter.

    Serve with the coleslaw, brown butter and Parmesan.

    Recipe of the region Bruneck »

    Pressknödel © IDM Südtirol-Alto Adige-trickytine

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