Austrian Cheese Dumplings
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 8 roll (s)
- 4 egg (s)
- 0.5 liter ½ milk
- 2 onions)
- Sea salt and pepper
- nutmeg
- 400 g cheese (preferably Pinzauer beer cheese, if necessary Swiss mountain cheese or Tilsiter cheese is also possible)
- 4 potato (s)
- some flour
- Clarified butter
Print Recipe
Pin Recipe Instructions
- Pluck the rolls into small pieces and pour the milk over them. While the milk is absorbed, finely chop the onions and fry them in a little clarified butter until translucent. Cut the cheese into cubes.
- Peel and cook the potatoes. Then take it out of the water and mash it immediately.
- Now add all the ingredients to the finely plucked rolls and knead a dough out of them. If the dough is too firm or runny, you can balance it with milk or flour.
- Form small dumplings with wet hands and fry them brown on both sides in plenty of fat in a pan.
- Put the finished dumplings in hot beef soup and serve sprinkled with a little parsley.
- Leftover dumplings are also great to freeze for the next time.
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