Baked swiss dumplings recipe

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These baked Swiss dumplings with a cabbage filling go well in a lunch box but are also fit for a party. They taste different but just as good without Salsiz or bacon. Try serving with a fresh salad for a great lunch.

  • Yield: 4 Servings
  • Preparation Time: 35 Minutes


For the Dough
  • 2½ cups all-purpose flour plus extra for rolling
  • Salt
  • 7 tablespoons clarified butter
  • ½ cup milk
  • caraway seeds and Fleur de Sel to sprinkle on top
For the Filling
  • 1 lb 2 oz (500 g) pointed cabbage (or other white cabbage variety)
  • 3½ oz (100 g) Salsiz, pancetta, or smoked bacon
  • 2 tablespoons butter
  • ¼ cup beer
  • 1 bunch parsley
  • 3½oz (100 g) Tomme Vaudoise (a soft Swiss cheese) or Camembert
  • 2 tablespoons shredded Alpine cheese (such as Sbrinz, Gruyère, or Allgauer Bergkase)
  • freshly ground salt and pepper
How to Make It
  1. For the dough, combine flour and one large pinch salt in a bowl. Bring clarified butter, milk, and ½ cup water to a boil and pour over the flour. Stir using a large kitchen spoon until you have smooth dough. Cover and cool for about one hour.
  2. In the Meantime, Prepare the Filling
  3. Quarter the cabbage, remove stalk, and chop into thin slices. Peel and dice the Salsiz. Melt the butter in a pot; add the cabbage, Salsiz, salt, and pepper. Steam for 5 minutes with the lid on, deglaze with beer, and cook for an additional 5 minutes without the lid until the liquid has almost all boiled off. Season to taste and allow to cool. Pick the parsley leaves from the stem and chop; cut the Tomme Vausoise into small cubes, and add to the cabbage mixture along with the parsley and shredded Alpine cheese.
  4. Preheat the oven to 390°F (200°C) or 360°F (180°C) (convection oven). Roll out the dough on a lightly floured surface to about 14 by 19 in (36 x 48 cm), or until about 1⁄16 in (2 mm) thick. Cut into 12 squares (4–4¾in (10–12 cm) edge length). Add a heaping tablespoon of filling to each square, brush the edges with water, and form into triangles. Seal the edges using a fork or trim using a serrated pastry wheel.
  5. Transfer the triangles to a parchment-lined baking sheet. Brush with water and sprinkle with caraway seeds and Fleur de Sel. Place on the second rack from the bottom of the oven and bake for 22–25 minutes or until golden brown. Serve warm or cold.

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