Preparation
- Pour lukewarm milk over the dumpling bread, mix gently, and let stand for 10 minutes.
- Coarsely grate the mountain cheese.
- Chop the parsley.
- Finely dice the onion.
- Melt the butter in a pan, add the onion and sauté until translucent.
- Add the butter, onion, cheese, parsley, eggs, salt, pepper, and nutmeg to the bread cubes, knead well, and let stand for another 10 minutes.
- Heat the oil or clarified butter.
- With wet hands, form dumplings from the mixture, flatten them (approx. 1 cm thick) and fry in hot fat over medium heat until golden brown.
- Serve the cheese dumplings in hot vegetable or beef soup, or alternatively with a salad.
