Cheese Dumplings

Cheese Dumplings — a dumpling recipe, 8 ingredients, about 27 min.

Serves 4 · 27 min · Dumpling

contains glutencontains dairycontains eggscontains alcohol

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

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

Make it lactose-friendly

250 ml (8.5 fl oz / 1 cup) milk → lactose-free milk, oat milk, or almond milk
250 g (8.8 oz / 2½ cups) grated cheese (e.g. Pinzgauer beer cheese, Tyrolean grey cheese ) → lactose-free or aged hard cheese (naturally lower lactose)
50 g (1.8 oz) butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

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

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