Potato dumplings with South Tyrolean sauerkraut

To make the potato dough, peel the potatoes, steam then press through a potato ricer and leave to cool. Add the flour, egg yolks, salt and nutmeg. Now knead everything into a smooth dough and use as soon as possible.

For the filling, finely dice the South Tyrolean apple PGI and the onion and sauté in butter until translucent. Add the South Tyrolean sauerkraut and deglaze with apple juice. Now add the salt, pepper, bay leaf and juniper and simmer for about half an hour. Once the cabbage mixture has cooled, combine the mascarpone, ricotta and grated Parmesan and add the South Tyrolean sauerkraut.

To make the filled dumplings, roll out the dough to a thickness of approx. 0.5 cm, cut out circles and fill. Fold the dough pieces closed and shape into crescents. Press the edges firmly together! Cook in gently simmering salted water for approx. 6 to 7 minutes. To serve, drizzle the potato dumplings with melted butter and scatter with Parmesan and fresh herbs.

The finishing touches are provided by honey-caramelised diced apple and crisp, pan-fried South Tyrolean Speck PGI.