Oh, how I love a hearty cheese dumpling soup after skiing. A refreshment stop after a large portion of fresh air and fun on the slopes is normally not to be missed. Well, what’s normal nowadays… However, according to the motto: “If we can’t enjoy traditional alpine hut dishes at ski huts, then we can make the Austrian delicacies ourselves at home”, I’ve already started my cheese dumpling production – it’s not quite the same, but better than no dumplings at all 🙂
| Cook Time | 25 mins. |
| Servings |
persons
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- 50 g butter
- 4 eggs
- 125 ml milk
- 250 g cheese
- 50 g flour
- 250 g dried white bread cubes
- 50 g onions
- Oil for baking (approx. 2 tablespoons)
- Parsley, salt, pepper, a pinch of nutmeg
- Chives to garnish
Ingredients
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|
- Prepare ingredients.
- Soak the bread cubes in milk.
- Chop onion and fry in the butter.
- Add the onions to the bread mixture.
- Cut the cheese into small cubes.
- Mix all ingredients together.
- Heat the oil and using a spoon, put batter balls into the hot fat and press to make them flat.
- When one side is golden-brown, turn the mass and fry the other side until golden brown.
- Garnish with chive and serve in a soup or with a salad.
- Enjoy 🙂
Tip: Make more dumplings at the same time – they freeze well and then you quickly have a meal, when you’re freezing cold and need something warm 🙂
If these tasty cheese dumplings are not enough in the way of hut food for you. Then we’ve got recipes for yeast dumplings, pancakes and Kaiserschmarrn (chopped pancake dish) for you too.
Photo credits: Julia Winter, Pixabay
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