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Recipe - Topfennocken
Cottage Cheese Dumplings with Beetroot Cream and Crispy Kale
For centuries, cows have formed the backbone of South Tyrol's agriculture, and our region is still renowned for its high-quality dairy products. This agricultural tradition influences not only traditions and festivals - like the traditional "Almabtrieb" celebrated in many places - but also regional dishes, where milk, butter, and cheese play a key role.
This recipe utilizes cottage cheese as the main ingredient. Paired with beetroot cream and crispy kale leaves, these cottage cheese dumplings are a delicious classic.
- Vegetarian -
Cottage Cheese Dumplings with Beetroot Cream and Crispy Kale
For centuries, cows have formed the backbone of South Tyrol's agriculture, and our region is still renowned for its high-quality dairy products. This agricultural tradition influences not only traditions and festivals - like the traditional "Almabtrieb" celebrated in many places - but also regional dishes, where milk, butter, and cheese play a key role.
This recipe utilizes cottage cheese as the main ingredient. Paired with beetroot cream and crispy kale leaves, these cottage cheese dumplings are a delicious classic.
- Vegetarian -
Ingredients (for 4 people)
Beetroot Cream
4 cooked beetroots
1 red onion
1 tbsp brown sugar
1 tbsp balsamic vinegar
1 tbsp soy sauce
Cottage Cheese Dumplings
300g cottage cheese
2 eggs
1 tbsp flour
2 tbsp olive oil
Crispy Kale
150g kale
1 tbsp soy sauce
1 tbsp honey
1 tbsp seed oil
Preparation
Preheat the oven to 125°C (fan). Meanwhile, marinate the kale with soy sauce, honey, and oil, then spread the leaves on a baking tray lined with parchment paper. Dry the marinated kale in the oven for 20 minutes.
For the cottage cheese dumplings, press the cottage cheese firmly in a clean kitchen towel to remove excess moisture. Whisk the eggs until foamy, then add the drained cottage cheese. Gradually stir in the oil and flour. Shape the mixture into dumplings using two tablespoons. Drop the dumplings into boiling salted water, then reduce the heat and let them simmer for 10 to 15 minutes.
For the beetroot cream, finely chop the onion. Caramelize the sugar in a pot over medium heat, then add the onion and chopped beetroot. Briefly sauté, deglaze with balsamic vinegar and soy sauce, and cook everything until soft. Blend until smooth.
Just before serving, toss the dumplings in melted butter. Spread the beetroot cream on the plate, place the dumplings on top, and garnish with crispy kale.
Enjoy!
Ingredients (for 4 people)
Beetroot Cream
4 cooked beetroots
1 red onion
1 tbsp brown sugar
1 tbsp balsamic vinegar
1 tbsp soy sauce
Cottage Cheese Dumplings
300g cottage cheese
2 eggs
1 tbsp flour
2 tbsp olive oil
Crispy Kale
150g kale
1 tbsp soy sauce
1 tbsp honey
1 tbsp seed oil
Preparation
Preheat the oven to 125°C (fan). Meanwhile, marinate the kale with soy sauce, honey, and oil, then spread the leaves on a baking tray lined with parchment paper. Dry the marinated kale in the oven for 20 minutes.
For the cottage cheese dumplings, press the cottage cheese firmly in a clean kitchen towel to remove excess moisture. Whisk the eggs until foamy, then add the drained cottage cheese. Gradually stir in the oil and flour. Shape the mixture into dumplings using two tablespoons. Drop the dumplings into boiling salted water, then reduce the heat and let them simmer for 10 to 15 minutes.
For the beetroot cream, finely chop the onion. Caramelize the sugar in a pot over medium heat, then add the onion and chopped beetroot. Briefly sauté, deglaze with balsamic vinegar and soy sauce, and cook everything until soft. Blend until smooth.
Just before serving, toss the dumplings in melted butter. Spread the beetroot cream on the plate, place the dumplings on top, and garnish with crispy kale.
Enjoy!
