Tiroler Schafsnocken
Savory, small dumplings from Tyrol, traditionally made with sheep's cheese (Schafskäse) and often served as a hearty appetizer or a light main course, typically in a clear broth or with melted butter.
🧂 Ingredients
- 200 g Schafskäse (Sheep's cheese)(finely grated or mashed)
- 2 large Eggs
- 50 g Breadcrumbs
- 2 tbsp All-purpose flour
- 2 tbsp Fresh parsley(finely chopped)
- 1/2 tsp Salt
- 1/4 tsp Black pepper(freshly ground)
- pinch Nutmeg
- 50 g Butter(for serving (optional))
- 1 liter Beef or vegetable broth(for serving (optional))
👨🍳 Instructions
- 1
In a medium bowl, combine the grated Schafskäse, eggs, breadcrumbs, flour, chopped parsley, salt, pepper, and nutmeg. Mix well until a cohesive dough forms. If the mixture is too wet, add a little more breadcrumbs; if too dry, add a touch more egg.
- 2
Bring a large pot of lightly salted water to a gentle simmer. Do not boil vigorously, as this can break the dumplings.
- 3
Using two teaspoons, form small, oval-shaped dumplings (Nocken) from the dough. Carefully drop them into the simmering water.
- 4
Cook the Schafsnocken for about 10-15 minutes, or until they float to the surface and are cooked through. They should be slightly firm to the touch.
- 5
Carefully remove the cooked dumplings from the water using a slotted spoon.
- 6
Serve the Schafsnocken immediately. They can be served on their own with melted butter drizzled over them, or placed in a bowl of warm beef or vegetable broth.
💡 Pro Tips
- ✓The consistency of the Schafskäse can vary; adjust breadcrumbs or flour as needed to achieve a workable dough.
- ✓Taste the dough before forming dumplings to ensure seasoning is adequate.
- ✓For a richer flavor, you can pan-fry the cooked dumplings in butter until golden brown.
🔄 Variations
- Add a finely chopped chive or a small amount of finely diced onion to the dough.
- Serve with a dollop of sour cream.
- For a sweeter variation (less traditional), a touch of sugar can be added, and they can be served with fruit compote.