Cheese Dumplings (Austrian Tirolean Kaspressknödel)

Cheese dumplings are a perennial favourite in Tirol. These classic mountain staples are served either in a broth or with a fresh salad. In fact, they are not real dumplings: they don't have the form of a ball and they are not cooked in hot water, but fried in a pan. And so they have the form of patties. The hardest part is deciding whether you want them served in a hearty broth or with salad.

bread cubes (300 g)
piquant (spicy) mountain cheese, grated (150 g)
1 onion, finely chopped
butter (100 g)
milk (100 mL)
4 eggs
sea salt
black pepper, freshly ground
marjoram
½ bunch parsley, finely chopped

Garnish:
broth or mixed salad

Melt the butter in a skillet and cook the finely chopped onion until they just start to soften. Combine the bread cubes and the grated cheese in a bowl. Add the onion, milk, eggs and spices and mix until a workable dough is formed. Dampen hands and form round flattened dumplings from dough.

Fry dumplings in butter until golden brown on both sides and serve them in a broth or with mixed salads.

Makes 4 servings.