Tyrolean cheese dumplings for soup or salad

Ingredients for 8 servings:

• 250 g wholemeal toast bread, diced
• 2 eggs, organic
• 250 ml whole milk, organic
• 100 g Harzer cheese, cut into fine cubes
• 100 g mountain cheese, cut into fine cubes
• 1 m.-sized onion(s), cut into very fine cubes
• 2 garlic cloves, very finely chopped
• n. B. Clarified butter
• e.g. rapeseed oil
• 1 tsp, heaped sea salt, fine
• 1 tsp, leveled salt and pepper, white
• 1 handful of parsley, flat, medium-finely chopped
• 1 handful of marjoram, medium-finely chopped
• 2 handfuls of chives, cut into fine rolls, one handful for garnishing
• e.g. breadcrumbs
• 1 spring onion(s), the green part cut into rolls for garnish

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 41 minutes

Recipe in Low German from Fiefhusen

A quick note: Since you can’t normally find classic Tyrolean dumpling bread or Tyrolean gray cheese in northern Germany, I replaced both with toast and Harzer cheese. This is pretty close to the original. However, you can already buy mountain cheese in almost every supermarket. The day before, I cut the toast into cubes and spread them out on a baking sheet to stale overnight. The next day, chop all the ingredients according to the list. In a saucepan, heat a spoonful of clarified butter over 3/4 heat. Sauté the onions and garlic, stirring constantly, until translucent. It shouldn’t brown. Deglaze with the milk and remove from the heat. Place the bread cubes in a large mixing bowl. Add the cheese, herbs, and spices and mix once. Add the eggs and the onion-garlic milk and mix thoroughly with your hands. If the mixture is too runny, add more breadcrumbs until the mixture is easy to shape and holds its shape. Cover and let rest in the refrigerator for 20 minutes. After resting, shape the dumplings from the dough with wet hands. I always make about eight to ten dumplings from the recipe. The dumplings should look roughly like a Frikadelle (meatball, meatball). Heat a non-stick pan with equal parts rapeseed oil and clarified butter to just over half the heat. There should be enough fat in the pan so that half the dumplings are submerged in the fat. I always use a smaller pan and only make two or three at a time. This way I can manage my time better. For me, the dumplings take about three minutes on each side. But this can vary depending on the stovetop and the size of the dumplings. Simply cook a test dumpling while watching the clock. Drain the fat on kitchen paper. The dumplings are ready to serve. A classic way to serve them is with a hearty beef broth. Sprinkle with the chive rings and spring onion and serve hot. The other version is to serve the dumplings on a fresh salad. The sky’s the limit. We like to use a mix of lamb’s lettuce, arugula, cherry tomatoes, and garden herbs. Just marinate gently with a little good olive oil and a dash of fruit vinegar to ensure the delicate flavors of the salad and dumplings aren’t overpowered. Sprinkle some chives and spring onions on top, and you’re done. Tip: During wild garlic season, a pesto made from wild garlic, Parmesan cheese, olive oil, a touch of pumpkin seed oil, and roasted pumpkin seeds is also a great accompaniment. But don’t mix it too finely; everything needs to retain its structure.