Recipe by Eismeer
These rich little delicacies are another Austrian sinful delight. They are usually served in beef or vegetable broth topped with chives, but can also be served as a main course with salad. The original recipe calls for Graukäse, which is only available in Austria. It is very aromatic, some might even say stinky. You can substitute with alpine cheese, Gruyere, Munster Cheese, Raclette...anything very strong in aroma and taste. But when in Austria make sure to taste the "real" thing...it's heavenly.
- 300 g bread cubes (stale)
- 300 g strong cheese (cubed or grated roughly, Graukaese, Gruyere, Raclette, Munster, ...)
- 2 eggs
- 1 onion (chopped finely)
- 1 -2 garlic clove (minced)
- 200 ml milk
- 1 tablespoon fresh parsley (chopped)
- 1 tablespoon fresh marjoram (optional, chopped)
- salt and pepper
- 1 teaspoon butter
- resolidified butter (for frying, you can bake the dumplings in the oven as well) (optional)
Directions See How It's Made
- Let 1 tsp butter melt in a pan, add onion and garlic and let fry until translucent.
- Add milk to the onion and garlic.
- Add milk and garlic/onion mixture to the bread cubes, as well as the rest of the ingredients.
- Mash thoroughly and let dough rest for about 20 minutes.
- Form small balls and flatten to patties and either fry in solidified butter until crispy or put in oven for about 20 to 25 minutes at 200°C until they are golden brown (tastes nearly as good as the lucious fried version).
- Enjoy in soup or as a main dish with salads.