Cheese dumplings

Name: Cheese dumplings
Total time: 45 min
Yield: 8 dumplings
Ingredients: 4 Buns, dry, 60g each (dry weight, fresh: 80g); 1 Onion; 2 tbsp Butter; 0.5 bunch Parsley, fresh; 250 g Pinzgau beer cheese (alternative: Gruyère cheese); 3 Eggs; 125 mL Milk; 1 tsp Salt; Pepper, to taste; 125 g White flour, wheat; 50 g Buter, for frying

A dumpling with a crispy crust and cheese

Season:

August - November

Keywords:

Austria leftovers Cheese dumplings

Portions:

8 dumplings

Adjust Amount:

Ingredients

Buns, dry, 60g each (dry weight, fresh: 80g)

Onion

2 tbsp

Butter

¹/₂ bunch

Parsley, fresh

250 g

Pinzgau beer cheese (alternative: Gruyère cheese)

Eggs

125 mL

Milk

1 tsp

Salt

Pepper, to taste

125 g

White flour, wheat

50 g

Buter, for frying

On the Plate:

45 min

Instructions

As usual, the bread should be cut into ~5 mm thick slices. Unlike the normal bread dumplings, chop it up a little further and place in a large bowl.
Roughly chop the onion and fry in a little butter until brown.
Meanwhile, roughly chop the parsley and add briefly towards the end. Add everything to the rolls.
Cut the cheese into 3-5 mm cubes. Add to the cheese.
Beat the eggs and mix with the milk, add to the bread rolls and mix well. Season with salt and pepper. Leave to stand for 15 minutes.
Now sieve in the flour, mix everything until the flour is homogeneously distributed and allow to absorb a little.
Shape the cheese dumplings and fry in plenty of butter on a low heat.

Last modified: Jan 09, 2024, 02:36 PM