Tender Char Dumpling

- for the green salads we recommend using authentic Styrian pumpkinseed oil.

Filling:
Skin smoked chars, bone and mince. Mix egg, cream and cream cheese for the filling. Form small balls and freeze on a plate.

Jacket:
Boil potatoes, peel when still hot and strain. Let cool off and add other ingredients to make a dough.

Completion:
Coat the frozen balls with potato dough (make small dumplings, flatten them, add balls and form a dumpling once more). Make them firm for putting them into the boiling water. Leave to stand for 15 minutes until the dumplings swim on the surface. Arrange on green salads. Sprinkle dumplings with a touch of horseradish.

Successful baking!

Knödl Alm
Alfred Pohn + Sandra Neuper
Traditions-Gasthaus und Spitzen-Brennerei
Bio-Bauernhof
Knoppenberg
8984 Pichl-Kainisch
Tel. +43 (0)3624 21132
Fax +43 (0)3624 211 32
alm@urig.at
http://www.urig.at

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