Cheese Dumplings

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	20 mins
Total Time	40 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

500 g dumplin bread, alternatively stale bread rolls
4 egg (s), size M
300 g cheese, mildly spicy, several types mixed
150 ml milk, lukewarm, possibly up to 200
2 medium onion (s)
1 bunch parsley
3 tablespoon olive oil
some salt and pepper, black, freshly ground
some nutmeg, freshly grated

Instructions

Whisk the eggs with salt, pepper and nutmeg and cut the cheese into small cubes. Warm the milk a little, wash, dry and finely chop the parsley. Cut the onions into small cubes and lightly brown in the olive oil.
Gradually pour the milk over the dumpling bread, the consistency is important, and let it steep for a moment. Mix the eggs, cheese cubes, onions and parsley with the bread and milk mixture and knead everything well. Shape even dumplings and let them steep for 15-20 minutes (depending on the dumpling size) in boiling salted water (do not boil!)
We prefer to eat these dumplings neat or on steamed spinach leaves or with fried mushrooms. As small dumplings, they are also very tasty in a clear broth. Any leftovers can be fryed just fine. The dumplings can also be heated in the microwave.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.