Tyrolean Cheese Dumplings
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 5 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 10 roll (s), finely sliced (if available, 1 pack dumpling bread)
- 2 egg (s)
- 250 g cheese, (Tyrolean ray cheese)
- 1 medium onion (s)
- Milk, as needed
- 1 bunch parsley
- salt and pepper
- Clarified butter or margarine
- Breadcrumbs if the dough gets too moist
Print Recipe
Pin Recipe Instructions
- Take the gray cheese out of the refrigerator before cooking - it should be room temperature so that it can be processed more easily.
- Soak the finely cut bread rolls or bread dumplings with milk. Do not take too much, otherwise the dough will be too moist. Dice the onion and sauté in a little clarified butter or margarine, finely chop the parsley and add briefly to the onions, then remove the pot from the plate.
- After soaking, mix the rolls with the eggs, salt and pepper and add the onion and parsley mixture. Cut or crumble the gray cheese and work it well into the dough. The dough should be quite firm - if it is too moist, add breadcrumbs to firm it.
- Shape flat patties and fry them in clarified butter or margarine until the surface is nice and brown.
- I like the Tyrolean cheese dumplings best with a fresh green salad. In Tyrol you can also get it in a beef soup.
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