Cheese dumplings à la Resi

Ingredients for 4 servings:

• 2 rolls, stale
• 2 bread rolls (grain rolls), stale
• 1 onion(s)
• 150 ml milk or vegetable stock
• 2 potatoes, boiled
• 2 tbsp flour
• 150 g Emmental cheese, grated
• 2 tbsp parsley, dried
• salt and pepper
• nutmeg
• Oil or clarified butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Finely dice the onion and sweat in butter until translucent. Dice the bread rolls, place them in a large bowl, and mix in the sautéed onions. Add the vegetable stock and mix gently. Rice or mash the potatoes (from the previous day or freshly cooked) and add to the bread cubes along with the flour, parsley, cheese, and seasoning. Mix with a wooden spoon until you have a cohesive mass. With wet hands, form 9 dumplings and press them flat. Melt about 1/2 cm of clarified butter in a pan or heat some oil. Fry the dumplings for about 10 minutes until golden brown, turning them several times. The Kaspressknödel taste great in a simple vegetable stock with plenty of chives, or as a side dish with a salad.