"Pizokel are similar to Spätzli/Knöpfli, (Pasta dumplings) this specialty comes from the Grison in Switzerland. The dough is often made from flour and eggs, buckwheat is sometimes used or even grated potatoes. My dough is refined with quark."
Pizokel with Curd
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- Recipe Card
Prep time: 15mins
Cook time: 5mins
Serves or Makes: 4
Recipe Card
ingredients
- 250 g Low-fat Curd/Quark
- 3 Eggs
- salt
- pepper
- 250 g Flour
Method
Step 1
Mix the quark and eggs together, season and then stir in the flour. Pour the mixture into a piping bag.
Step 2
Place a grid over the pot simmering with salted water and, as in the video, pour the mixture onto it and scrape off with a spatula, directly into the water. When the pizokel float to the top, they can be skimmed off.
Step 3
Like the spaetzle, the pizokel can be cooked in advance and then fried in butter.