Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Potatoes
Dough
Potato dumplings
Potato dumpling dish
Raclette cheese
How it's done
Potatoes
Cook the potatoes in boiling salted water for approx. 30 mins. until soft. Drain the water, allow the residual moisture on the potatoes to evaporate by shaking the pan on the switched-off hob. Pass the potatoes through a food mill and into a bowl, leave to cool.
Dough
Mix the flour, cheese, salt and pepper in a bowl. Add the potatoes and eggs, mix well, cover and leave to rest for approx. 15 mins.
Potato dumplings
Quarter the dough, sprinkle a little cornflour onto the work surface, shape each quarter into a roll approx. 2 cm in diameter. Cut into pieces approx. 2 cm wide using a dough scraper. With a little cornflour, shape the dough by hand into dumplings that are approx. 8 cm long and a little thinner at the ends. Cook the potato dumplings in batches in simmering salted water for approx. 5 mins. Remove the dumplings with a ladle, drain.
Potato dumpling dish
Heat the butter in a frying pan. Fry the bacon and potato dumplings for approx. 5 mins. per batch, remove from the pan. Reduce the heat, add the onions, cover and cook for approx. 15 mins., stirring occasionally until they turn light brown. Add the cabbage and thyme, pour in the stock, bring to the boil. Cover and simmer for approx. 5 mins.
Raclette cheese
Add the raclette cheese, continue to simmer until the cheese has melted. Mix in the potato dumplings and heat gently, season.
| Tip: | Instead of homemade dumplings, use ready-made ones. |
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