Tyrolean cheese dumplings

Ingredients for 4 servings:

• 10 rolls, finely sliced ​​(if available, 1 pack of dumpling bread)
• 2 eggs
• 250 g cheese (Tyrolean grey cheese)
• 1 m.-sized onion(s)
• Milk, as needed
• 1 bunch of parsley
• salt and pepper
• Clarified butter or margarine
• Breadcrumbs if the dough becomes too moist

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

very spicy, tastes like vacation and summer

Remove the Graukäse from the refrigerator before cooking; it should be at room temperature for easier handling. Soak the finely chopped rolls or dumpling bread in milk. Don’t add too much, or the dough will be too moist. Dice the onion and sauté in a little clarified butter or margarine. Finely chop the parsley and add it briefly to the onions, then remove the pot from the heat. After soaking, mix the rolls with the eggs, salt, and pepper and add the onion-parsley mixture. Chop or crumble the Graukäse and mix well into the dough. The dough should be quite firm; if it’s too moist, firm it up with breadcrumbs. Form flat patties and fry them in clarified butter or margarine until the surface is nicely browned. I like Tyrolean Kasknödel best with a fresh green salad. In Tyrol, you can also get them in beef broth.