Bavarian Cheese or Bacon Dumplings
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 250 g dumplins - bread
- 1 clove garlic, finely diced
- 0.5 ½ onion (s), diced
- 2 egg (s)
- 250 ml milk, lukewarm
- 150 g mountain cheese, rated, if necessary or
- 120 g smoked bellies (Wammerl), finely diced
- salt and pepper
- Parsley, chopped
Print Recipe
Pin Recipe Instructions
- Put the dumpling bread in a bowl, season with salt and pour the milk over it. Cover and let something sit.
- In the meantime, sweat the diced onion, the clove of garlic and the wammerl in hot oil - of course, the wammerl is omitted with cheese dumplings. Then add the parsley and set everything aside.
- Beat the eggs over the dumpling bread. And mix everything in well, including the onions. Season the dumpling mixture again with salt and pepper. If you want cheese dumplings, the grated cheese is added to the dumpling mixture at the end. Shape the dough into 6 equal-sized dumplings or 12 smaller dumplings.
- Soak them in boiling salted water and cover and let simmer on a low flame for approx. 20 minutes. Don`t cook anymore! The cooking time is reduced accordingly for smaller dumplings.
- Bacon dumplings are ideal as a soup in clear beef broth or as an accompaniment to the cabbage.
- Cheese dumplings are traditionally served with brown butter and salad!
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