Summary

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

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Instructions

1. 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.
2. Peel and cook the potatoes. Then take it out of the water and mash it immediately.
3. 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.
4. Form small dumplings with wet hands and fry them brown on both sides in plenty of fat in a pan.
5. Put the finished dumplings in hot beef soup and serve sprinkled with a little parsley.
6. Leftover dumplings are also great to freeze for the next time.