John Myers
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Cheese – Herbs – Dumplings
The perfect cheese – herbs – dumplings recipe with a picture and simple step-by-step instructions.
Dumpling dough
- Dumpling bread (white bread)
- Milk
- Egg (size M)
- Creme fraiche Cheese
- Potatoes (floury) cooked
- Flour
- Salt pepper
this is how cheese dumplings are made from the dough
- Mountain cheese (mild)
- Strips of bacon (or smoked ham)
- Fresh parsley
- Chives
- Sage
- Clarified butter
- Mix the dumpling bread, milk, flour, crème fraiche, eggs and spices well and let it steep.
- Cook the potatoes with their skin on. Then press it through the potato press while still warm. The shell remains in the press and does not need to be removed beforehand. Now the potato mixture is placed under the dumpling bread.
- Add the grated mountain cheese. Season again with salt and pepper.
- Deep fry the sage leaf and let it cool. Then crush in a mortar and add to the dumpling mixture. Also add the finely chopped herbs and knead everything well.
- From the dumpling mass, small dumpling thalers and bears are made with damp hands (with the help of a mold). The talers and bears are placed on a baking sheet that has been rubbed with clarified butter and lined with bacon. In the oven for 30 minutes at 200 degrees O / U heat …. Turn the thalers halfway through.
- The dumplings are pre-cooked in salted water. Cook for about 10 to 15 minutes until the dumplings rise to the surface. Then lift out and drain. Place on an ovenproof dish lined with clarified butter and bacon and place in the oven with the talers.
finish
- Sprinkle with fresh parsley.
- This side dish is a nice intermediate dish with a slice of farmhouse bread and a cool beer or a great side dish for a hearty roast. Even if you shape this dough into small dumplings, a great soup insert, e.g. with beef broth.
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