Austrian cheese dumplings

Ingredients for 6 servings:

• 8 rolls
• 4 eggs
• ½ liter of milk
• 2 onions
• Sea salt and pepper
• nutmeg
• 400 g cheese (preferably Pinzgauer beer cheese, but in a pinch you can also use Swiss Alpine cheese or Tilsiter)
• 4 potatoes
• some flour
• Clarified butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

perfect for beef soup

Tear the rolls into small pieces and pour the milk over them. While the milk is absorbing, finely chop the onions and fry them in a little clarified butter until translucent. Dice the cheese. Peel and boil the potatoes. Remove from the water and mash them immediately. Add all the ingredients to the torn rolls and knead into a dough. If the dough is too stiff or runny, you can adjust it with milk or flour. With wet hands, form small dumplings and fry them in plenty of fat in a pan until browned on both sides. Add the finished dumplings to hot beef broth and serve sprinkled with parsley. Leftover dumplings are also great for freezing for next time.