Tyrolean cheese and bread dumplings

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Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
10
min.
Resting

Ingredients

Servings:-4+
200 g Gruyère cheese
400 g bread (stale, cubed)
onion
5 g parsley
5 g marjoram
80 g butter
150 ml whole milk
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

    • 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
    • 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!