Beetroot Dumpling

Last Updated on August 12, 2024

At the Schnalshuberhof farm in South Tyrol, you can also taste delicious beetroot dumplings. And if you want to try them right away, you can prepare them according to this recipe from their peasant cookbook.

Ingredients:

Range for 12 pieces: For dumpling dough: 500 g of dumpling dough about 500 ml of milk 3 pcs of beetroot 2 pcs of egg 1/2 pcs worm 1/2 pcs brick 2 tbsp of flour a little chopped parsley soft cheese cumin pepper salt Nive Sauce Seasoning: 300 g of niva 50 g mascarpone 50 g leek 150 ml cream pepper salt

Procedure:

Cook the three beetroots first and then puree them.

Slice the onion and garlic into small pieces and saute briefly, then heat the milk so that it is lukewarm. Now mix the pureed beetroot with the onion, garlic and milk with the bread, parsley and eggs, add salt, pepper and cumin. Sprinkle the dough with a little flour and let it stand.

Then form the dough into dumplings and put a piece of soft cheese the size of a sugar cube in the center of each dumpling.

Close the dumplings. Then cook the dumplings in boiling salted water for about 12 minutes.

While this is happening, briefly sauté the leeks in hot oil, then add the nivea and mascarpone cheese and let soften a little. Add the cream and let it simmer a little.

Make a puree of the mixture to pour over the cooked dumplings before serving.

Note:

Recipe for article: Roter Hahn: South Tyrolean knödle rules every season