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Brixentaler Dumplings

250 g handy flour
70 g soft butter
Salt, nutmeg
5 TBS warm water

200 g boiled potatoes
100 g Brie or Camembert
1 small, chopped onion
50 g butter
Chopped parsley
Salt, pepper, nutmeg

For the dough add all ingredients and knead it to smooth dough. Cover it with a foil, then put it for one hour in the fridge.
Rub the potatoes and the cheese. Sauté the onions in some butter and add the parsley. Mix it with the potatoes and the cheese and flavor it.
Roll the dough out and cut out circles, spread it with water and fill it with the potato – cheese mixture. Fry the small dumplings in lard. Serve it with various salads.

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Sport- und Wellnesshotel Bichlhof Kitzbühel | Österreich

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