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
Print Recipe
Pin Recipe 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.
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