Cheese dumplings 'South Tyrolean style' with mountain cheese

Ingredients for 6 servings:

• 800 g white bread, diced, dried
• 2 cup(s) milk, hot (large cups)
• 6 m.-sized eggs
• 2 tsp, leveled salt
• Pepper, ground
• 1 bunch parsley, finely chopped
• 2 tbsp chives
• 1 tbsp butter
• 1 m.-large onion(s), finely chopped
• 1 clove(s) garlic
• 2 tbsp, leveled flour
• Breadcrumbs for binding
• 200 g mountain cheese, young, optionally Gouda
• 100 g mountain cheese, medium-aged, optionally Gouda
• 300 g butter, hot
• 300 g Parmesan, grated
• some chives for garnishing
• 2 tomatoes, peeled, finely diced, for garnishing

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

my holiday treat….

Pour hot milk over the white bread cubes and add the eggs. Wash and finely chop the parsley and chives, and add them as well. Finely chop the onion and garlic, sauté in a pan with butter until translucent, and add to the soaked bread cubes. Season with salt and pepper and thicken with flour and breadcrumbs. Cut the cheese into small cubes and mix into the mixture. Let the dough rest in the refrigerator for a while (about 1 hour) and knead lightly again. Shape 2 heaped tablespoons of dough into dumplings, place them in boiling salted water, and let stand on a low heat with the lid half open for about 20 minutes. Place three dumplings per person on a plate, baste with hot butter, and serve with freshly grated Parmesan cheese and finely chopped diced tomatoes. Sprinkle some chives on the dumplings.