© Schlögener Schlinge (c) WGD Donau Oberösterreich Tourismus GmbH/GoodMorningWorld_MSchillinger
Schlögener Schlinge (c) WGD Donau Oberösterreich Tourismus GmbH/GoodMorningWorld_MSchillinger

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Homemade Sauwald potato dumplings

with seasonal, spicy pan-fried vegetables, gratinated with Schärdinger cheese
for 4 persons


Potato dough:
1 kg floury potatoes
330 g flour non-slip
3 yolks
salt, pepper, nutmeg

400-480g cleaned, diced vegetables according to season and taste (peppers, aubergines, courgettes, broccoli)
freshly chopped herbs to taste

Cheese to gratinate: 
approx. 300 g Schärdinger cream brie 
4 yolks
100 ml cream
salt and pepper

Cook the potatoes the day before, peel, press and chill over night. Knead potatoes, flour, spices and yolks into a smooth dough and form small dumplings as thick as a finger. Cook the dumplings in boiling salted water until they float on the surface and then rinse in cold water. Clean the vegetables, cut and if necessary pre-cook them and chop the herbs. Briefly toss the potato dumplings in a pan with some olive oil or clarified butter, add the prepared vegetables, season with salt, pepper and the herbs and place in a suitable baking dish. Mix the cheese, yolks and cream, season to taste and pour over the potato dumplings Bake in a preheated oven with top heat or grill until gratinated to the desired colour.

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