German cuisine · Dough, Pasta & Rice

Cheese Press Dumplings

Flat-fried dumplings of stale bread and mountain cheese, browned crisp and served in clear beef broth.

Ingredients · for 4 servings

• 250 g white bread (stale)
• 200 ml milk
• 2 eggs
• 150 g mountain cheese
• 1 onion
• 2 tbsp flour
• 1/2 bunch parsley
• 1/2 bunch chives
• 40 g clarified butter
• 1 l rich beef broth
• Salt, pepper, nutmeg

Instructions

1. Cut the white bread into fine cubes, pour the lukewarm milk and beaten eggs over it and let soak for 20 min.
2. Finely dice the onion, sauté in 1 tbsp clarified butter until translucent and mix into the bread mixture with the chopped parsley.
3. Knead in the coarsely grated mountain cheese and flour and season generously with salt, pepper and a pinch of nutmeg – the mixture should be moldable but not dry.
4. Shape into 8 balls with damp hands and flatten into patties about 2 cm thick.
5. Heat the remaining clarified butter in a pan and fry the dumplings over medium heat for 4–5 min. per side until golden brown and crisp.
6. Heat the beef broth, place two dumplings each in a deep bowl, pour the hot broth over them and serve sprinkled with chive rings.