Summary

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

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Instructions

1. 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.
2. 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!)
3. 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.