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Cheese dumplings


Cheese dumplings

These bread dumplings are simple to make and great for using up stale bread. Here is the recipe for cheese dumplings.

Cheese dumplings ( käseknödel in German) are a typical first course of South Tyrolean cuisine . These bread gnocchi were born as a recycled recipe : in fact, bread, together with cheese, was never missing in the homes of mountain people.

Traditionally, local bread, known as kaisersemmel , should be used. Even for cheese, we tend to prefer local specialties such as gray cheese , but now everyone is used to preparing them with asiago , which is easier to find.

We served them dry with butter and chives but they can also be enjoyed in broth.

Asiago cheese for dumplings
Asiago cheese for dumplings

Ingredients

For the cheese dumplings

  • Stale bread – 250 g
  • Milk – 200 ml
  • Eggs – 2
  • Asiago – 200 g
  • Flour – 30 g
  • Golden onion – 1
  • Butter – 40 g
  • Chives – 6 threads
  • Salt – to taste
  • Pepper – to taste

To season

  • Butter – 100 g
  • Chives – 6 threads

Preparation

How to prepare the recipe for cheese dumplings

1

First, cut the stale bread (2-3 days old) into cubes of about 1 cm.

2

Pour the milk into a bowl, add the eggs and a pinch of salt and beat quickly with a fork. Add the bread and mix so that the liquid part is distributed.

3

In the meantime, finely chop the onion and brown it in a pan with butter . It should just brown. Also dice the Asiago cheese.

4

Chop the chives and add it to the bread. Also add the freshly cooked onion, flour and Asiago . Knead with your hands, squeezing the mixture well between your fingers so that the bread comes apart and all the flavors come together.

5

Form the dumplings into a round shape, about the size of an apricot. As they are ready, place them on a plate.

6

Bring a pan full of water to the boil, add salt and cook the dumplings for 15 minutes . Meanwhile, in a separate pan, melt the butter .

7

Distribute the dumplings on plates, season with melted butter, parmesan to taste and chives cut with a knife.

The process is really simple but to demonstrate it here is a video with all the steps. The doses, being a typical product, are different from family to family but we can guarantee 100% the success of our dumplings.

If these recipes inspire you with snowy landscapes and warm family dinners, then try your hand at a trio of dumplings, also making the two variations with speck (the one that is most popular in Trentino) and with spinach , perfect if you have vegetarian guests.

Conservation

Uncooked dumplings can be kept in the refrigerator for a couple of days. Cooked, however, they can last up to 3 days.

Read also
Spätzle, the original recipe

Riproduzione riservata © - WT

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