Mountain cheese dumplings refined with South Tyrolean speck

Ingredients for 6 servings:

• 640 g dumpling bread made from pretzel rolls
• 350 ml milk
• 5 eggs, size M
• 50 g South Tyrolean speck
• 2 m.-sized onion(s)
• 1 bunch parsley, flat
• 3 tbsp olive oil
• some salt and pepper, white from the mill
• some nutmeg, freshly grated
• 400 g mountain cheese, grated

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

Pour the warmed milk over the dumpling bread, cover, and let stand for about 30 minutes. In the meantime, finely dice the bacon and onions. Heat the olive oil and sauté the onions until translucent. Add the bacon and finely chopped parsley and let simmer for a while longer. Let everything cool, then add the eggs to the dumpling bread and milk mixture. Season with salt, pepper, and nutmeg. Finally, stir in the grated cheese and mix thoroughly. Form dumplings and let stand in boiling salted water for about 20 minutes. Alternatively, the dumplings can be steamed for 20 minutes. These dumplings are also ideal for freezing. The dumplings are delicious with nut butter, Parmesan, and a leaf salad. These dumplings can also be incorporated into a dumpling trio (three types of dumplings) as a culinary highlight. The dough is enough for about 24 dumplings.