- 200 g firm white bread, cut into squares (or use dumpling bread instead)
- 100 g soft Tufer cheese (Gandhof farm)
- 50 g onions
- 30 g butter
- 2 eggs (Altes Gang Wirtshaus farm)
- 100 – 150 ml milk
- 1 tbsp flour
- 2 tbsp chives or parsley
- freshly milled pepper
- Martelltal Valley herb salt (Innertasahof farm)
- 50 g grated mountain cheese (Niederhof farm)
- 100 g butter, browned
- 2 tbsp chives or parsley, finely chopped
Preparation:
- Place the bread in a bowl and pour milk over it.
- Finely chop the onions and brown lightly in a pan with butter.
- Cut the cheese into small cubes and combine into the dumpling bread together with the onions.
- Now add the eggs, spices and flour, and knead thoroughly (wet your hands).
- Continue kneading until the dough is compacted.
- Still with wet hands, shape the dough into dumplings and cook in a steamer for approx. 20 min.
- Serve the dumpling portions in a plate, sprinkled with grated mountain cheese and drizzle with browned butter.
- Add chives or parsley on top as desired.
- Obtaining the right consistency of the dumpling bread takes a certain amount of practice.
- The amount of milk to be added depends on how dry the bread is.
- The right mixture should have a medium consistency.