Potato dumplings filled with SKYR, "Schüttelbrot" and cured ham



preparation time: 40 minutes

for 4 persons

for the dough

  • 300 g potatoes
  • 100 g flour
  • 1 egg yolk
  • 1 tablespoon butter, melted 
  • 1 hint of nutmeg
  • salt
  • pepper

for the filling

  • 150 g SKYR Natural
  • 3 tablespoons "Schüttelbrot" crumbs
  • 2 tablespoons cured ham, cubes
  • chives, chopped 

  • 1 egg
  • butter, melted 
  • "Gran Spicchio" hard cheese, grated 


Cook the potatoes, peel, and crush with a potato press. Let cool. Mix with egg yolk, melted butter, nutmeg and salt, Then knead the dough with the flour.

Blend the SKYR Natural with the "Schüttelbrot" crumbs, cubed ham and chives.

Roll out the dough to 3 mm thickness, and cut out circles with approx. 8 cm diameter.

Put a teaspoon of SKYR filling in the middle of each circle, coat the border with beaten egg and close each dumpling firmly by hand.

Cook the dumplings in salted water, drain, then serve with melted butter and grated hard cheese.


Stefano Cavada

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