Cultured Palate: International Dishes from Switzerland

Pizokel with cabbage

Pizokel are a unique hybrid of dumplings and noodles — similar to spaetzle — that are well known throughout the Grisons region of Switzerland. In the winter, this mountainous area used to be completely impassible, and people got used to being creative with the ingredients in their pantries and larder to get them through the cold season.

Pizokel are made with flour, milk, eggs, and water, which are mixed together to form a glutinous dough. The dough is smoothed out on to a cutting board, and strips are sliced off and dropped into boiling water to cook. This particular dish features pizokel topped with boiled cabbage, spinach, bacon, and onions.

Pizokel mit Spinat pic.twitter.com/EGLw67HQ2g

— Jakob Hausmann (@Micaelvetie) March 22, 2018