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Cheese Dumplings

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Austrian Cuisine

Prep: 0 min Cook: 0 min Servings: 4–6 Difficulty: medium

Categories: Dinner, Side

Tags: austrian, dumpling, easy, main course, recipes using butter, recipes using caraway, recipes using cheese, recipes using egg, recipes using milk, recipes using wheat flour, recipes with metric units, side dish

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ACheese_Dumplings)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ACheese%20Dumplings&oldid=4522783

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 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

  1. Mix the eggs with the milk.
  2. Soak the white bread in the egg mixture. Knead and then let it rest.
  3. Brown the onions with the butter in a pan.
  4. 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.
  5. 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.
  6. 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.
  7. Place the dumplings on a paper towel to absorb the excess fat.
  8. Serve the dumplings in a beef broth, with sauerkraut or a green salad. Enjoy!