Tyrolean cheese and bread dumplings
Difficulty
Easy 👌40
min.
Preparation
0
min.
Baking
10
min.
Resting
Ingredients
| 200 g | Gruyère cheese |
| 400 g | bread (stale, cubed) |
| 1 | onion |
| 5 g | parsley |
| 5 g | marjoram |
| 80 g | butter |
| 150 ml | whole milk |
| 4 | eggs |
| 2 tbsp | clarified butter |
| salt | |
| pepper |
Metric
Imperial
Utensils
- knife
- cutting board
- frying pan (small)
- cooking spoon
- bowl (large)
- frying pan (large)
- spatula
Step 1/3
- 1 onion
- 200 g Gruyère cheese
- 5 g parsley
- 5 g marjoram
- knife
- cutting board
Finely chop onion. Dice Gruyère cheese. Finely chop parsley and marjoram.
Step 2/3
- 80 g butter
- 400 g bread (stale, cubed)
- 150 ml whole milk
- 4 eggs
- salt
- pepper
- frying pan (small)
- cooking spoon
- bowl (large)
Add butter to a frying pan over medium-low heat and let melt. Add onion and sauté until translucent, then remove from heat. Add stale, cubed bread to a large bowl along with the milk, eggs, diced Gruyère cheese, chopped parsley and marjoram, and sautéed onions. Season with salt and pepper and mix until well combined.
Step 3/3
- 2 tbsp clarified butter
- frying pan (large)
- spatula
Use your hands to form the dumpling mixture into patties. Heat clarified butter in a large frying pan over medium heat. Add dumpling patties, working in batches so that the pan is not overcrowded, and fry approx. 4 min. on either side, or until golden. Serve dumplings in broth or with a side salad. Enjoy!
in Berlin