Tiroggl cheese dumplings
Recipe by Martin Brandstätter (Gasthof Greif)
Ingredients:
400g Tiroggl
300g Huber Almkäse
6 yolks
300 ml milk
2 cloves of garlic
1 onion
6 egg whites
parsley
salt, pepper
anise, cumin, thyme
Process
Cut the Tiroggl (Tyrolean rye bread) and the cheese into small cubes and put them in a bowl. Mix the yolks and milk cold and add to the bread and cheese mixture. Add garlic, roasted onion and spices and mix well. Fold in the beaten egg whites and pour into a terrine mold. Poach in a combi steamer at 100 °C steam for 20 minutes.