Savoury steamed dumplings with tomato sauce

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Ingredients for 4 servings

350 g white or brown flour
1 tsp salt
20 g yeast
2 dl milk, lukewarm
100 g Emmentaler AOP, grated
25 g melted butter
1 egg
2.5 dl milk
25 g melted butter
Salt, pepper, nutmeg
100 g Emmentaler AOP, grated
1 onion
1 garlic clove
2 tbsp olive oil
1-2 tbsp tomato puree
1 tin chopped tomatoes (800 g)
1 pinch sugar
Salt, pepper

Star of the dish
Emmentaler AOP Mild/Classic

Mix flour and salt together in a bowl. Dissolve the yeast in some milk and add to the flour with the remaining milk, the Emmentaler AOP, butter and egg. Knead together to make a smooth dough. Cover the dough with a damp cloth, leave in a warm place for about an hour until doubled in size.

Mix together all the ingredients for the creamy mix. Pour half of it into a gratin dish (about 20×30 cm). Form 8 balls from the dough and place in the creamy mix. Leave to prove for 20 minutes.

Bake in the lower half of the oven at 200 degrees for 20 minutes. Using a wooden spoon or spatula separate any balls which have stuck together, pour in the remaining creamy mix. Bake for a further 5-10 minutes in the top half of the oven.

Finely chop the onion and garlic, sweat in oil. Add the tomato puree and tomatoes, cook for about 20 minutes. Season with oregano, sugar, salt and pepper.

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH


Oven-baked risotto with chicken breast

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