Cheese dumplings with chard

Ingredients for 6 servings:

• 2 tbsp butter
• 4 sprigs parsley, flat
• 10 rolls from the previous day (approx. 400 g)
• 350 ml milk
• 2 onions
• 100 ml vegetable stock
• 1 large chard (approx. 1 kg)
• 3 eggs
• 50 g breadcrumbs
• some salt and pepper
• 75 g bacon, diced
• 50 ml white wine
• some nutmeg
• 250 g cheese (Appenzeller)
• salt water

Instructions

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

Cut the rolls into thin slices and place them in a shallow bowl. Heat the milk and pour enough into the bowl to just cover the rolls. Let it simmer. Meanwhile, peel and chop the onions and sweat them in 1 tablespoon of hot butter until translucent. Then let it cool. Pluck and chop the parsley leaves. Clean the chard and then cut the white stems and leaves separately into strips. Remove the rind from the Appenzeller and finely grate 150g of it. Cut another 75g of the cheese into 12-14 cubes. Grate the remaining 25g very thinly and refrigerate. Knead the soaked rolls with the parsley, eggs, onions, and grated Appenzeller. If desired, add more breadcrumbs. Season with salt and pepper. With moistened hands, form the mixture into 12-14 dumplings. Fill each dumpling with a cube of cheese and cook them in a large pot of boiling salted water for about 20 minutes. In the meantime, fry the chard stalks and bacon in the remaining hot butter for about 5 minutes. Add the chard greens and fry for another minute. Deglaze the pan with wine and add the stock. Let it simmer slightly, then season with pepper, nutmeg, and salt. Finally, drain the dumplings and serve them with the chard and sprinkle with shaved Appenzeller cheese.