Summary

Ingredients

• 10 rolls, stale
• 5 potato (s), boiled, peeled, pressed
• 5 medium egg (s)
• 3 onion (s), diced
• 500 g cheese, rated
• 500 ml milk
• 3 tablespoon marjoram, dried
• 3 teaspoons salt
• 1 teaspoon pepper
• flour
• Crumbs

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Instructions

1. Roast the onion, deglaze with milk.
2. Mix all ingredients together well, leave to rest for 15 minutes.
3. You should now be able to form dumplings from the mixture with slightly damp hands, otherwise correct with a little milk or flour or breadcrumbs.
4. In the meantime, preheat the oven to 180 degrees, line the baking sheet with parchment paper and oil the parchment paper.
5. Shape the mixture into small dumplings and flatten them lightly. Put on the baking paper. Brush the top of the dumplings lightly with oil. Leave in the oven at 180 degrees for about 30 minutes, turn after 15 minutes.
6. We eat the cheese dumplings either as a soup or as a main course with a sour cream dip and green salad.
7. This mass results in about 2 baking sheets full of dumplings, for me that`s about 40 pieces. The cheese dumplings are also good for freezing.