Cheese dumplings à la Tutzinger

Ingredients for 4 servings:

• 1 onion(s)
• 1 bunch parsley, chopped
• 1 tbsp butter
• 200 g dumpling bread or dry roll
• 250 ml milk, lukewarm
• 2 eggs
• e.g. salt and pepper
• n. B. Nutmeg
• 2 m.-sized potatoes
• 70 g mountain cheese
• 70 g Tyrolean grey cheese or other grey cheese of your choice
• 1 tbsp flour
• 3 tbsp oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegetarian, simple

Finely chop the onion, trim and chop the parsley. Melt the butter in a pan and sauté the onion and parsley. When the onion and parsley are nicely browned, combine with the dumpling bread, milk, eggs, salt, pepper, and nutmeg. Boil the potatoes, then peel and grate them. Then fold them into the remaining mixture. Crumble the cheese and mix well with the flour. From the mixture, form palm-sized, thumb-thick pressed dumplings. Heat the oil and fry the Kaspressknödel at medium heat for about 5 minutes on each side. The dumplings are eaten, as we say in Tyrol, “by land or by water”: either with soup or sauerkraut, depending on your taste. Fresh salad also makes a great side dish. Tip: The first time we made this, we used 2 ‘regular’ and 4 whole-grain bread rolls, as well as 250g of mountain cheese.