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Cheese Dumplings
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Austrian Cuisine
schedulePrep 0 min
local_fire_departmentCook 0 min
groups4–6 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4522783
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 250 g (8.8 oz / 1¾ cups) white crustless bread, finely diced
- 250 ml (8.5 fl oz / 1 cup) milk
- 2–3 eggs
- 250 g (8.8 oz / 2½ cups) grated cheese (e.g. Pinzgauer beer cheese, Tyrolean grey cheese )
- 50 g (1.8 oz) butter
- 1 onion, thinly-sliced
- 1 pinch each of salt, pepper, parsley, and caraway seeds
- Flour
Directions
- Mix the eggs with the milk.
- Soak the white bread in the egg mixture. Knead and then let it rest.
- Brown the onions with the butter in a pan.
- Add the cooked onions, salt, pepper, parsley, caraway seeds, and grated cheese to the white bread. Add the flour and let the mixture rest for a further 10 minutes.
- Form dumplings that are approximately the size of a golf ball, then press them flat (about 2–3 cm / 0.8–1.2 inch thick). Forming them is easiest when your hands are slightly wet.
- Heat some butter or oil in a pan, and put in the pressed cheese dumplings. Cook them on one side and then the other until golden brown.
- Place the dumplings on a paper towel to absorb the excess fat.
- Serve the dumplings in a beef broth, with sauerkraut or a green salad. Enjoy!
