Cheese Dumplings in Potato Crust

Preparation Strain sheep’s cheese and grate mountain cheese, press blue cheese through a flotte, mix all types of cheese, pour with Trockenbeerenauslese and steep for a few hours, rinse potatoes and steam in their skins, then peel and press through a potato press, mix salt, pepper, yolk, nutmeg, flour and semolina with the potatoes and prepare into a smooth dough.

Roll out the potato dough on a floured work surface and wrap the cheese balls in it, cover the cheese dumplings with the potato strips, press them slightly smooth and deep-fry them in oil at 180 °C until crispy. For the sauce, stir all ingredients (without pumpkin seed oil) over steam until creamy, then beat with the pumpkin seed oil like a mayo and season. Arrange the baked cheese dumplings on suitable plates and garnish with the sauce.

Additional dish: Sweet and sour pumpkin: Pumpkin cubes simmered al dente in vinegar syrup (apple cider vinegar with sugar and spices such as bay leaf, ginger, cinnamon, peppercorns).

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Tip: Stock up on high-quality spices – it pays off!

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