South Tyrolean cheese dumplings

Ingredients for 4 servings:

• 150 g dumpling bread or stale white bread or rolls
• 120 ml milk
• 100 g Tyrolean grey cheese or South Tyrolean mountain cheese
• 2 eggs
• 1 tbsp wheat flour
• salt and pepper
• ½ small onion(s)
• 1 tbsp chives
• 1 tbsp parsley
• 10 g butter
• 25 g clarified butter

Instructions

Working time approx. 25 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Place the dumpling bread or diced white bread in a large bowl. Dice the onion and sauté in a little butter until golden brown. Bring the milk to a boil, remove from the heat, and melt half of the cheese in the milk. Pour the still-hot milk and cheese mixture over the dumpling bread and stir well. Cut the other half of the cheese into small cubes and add it to the dumpling bread along with the eggs, flour, finely chopped chives, and finely chopped parsley. Season with a generous pinch of salt and pepper. Knead the mixture vigorously with your hands. Make sure all the ingredients are well blended, but that the bread cubes are not overly crushed. If the mixture is too thick, carefully pour in a little hot milk. If it is too wet, add a little more flour. Let the dumpling mixture rest for about 15 minutes. Then shape the mixture into round dumplings and flatten them slightly with your hands. Heat a little clarified butter in a pan and fry the Kaspressknödel over medium heat for about 5 minutes on each side, until golden brown. Drain the Kaspressknödel on kitchen paper. Serve with a leaf salad or coleslaw, or as a soup garnish, for example, in a rich beef broth.