Cheesy bread dumplings in broth

Step 1/4

• 150 g bread rolls (stale)
• 150 g Gruyère cheese
• 25 g parsley
• 1 onion

• knife
• cutting board
• bowl (large)

Roughly dice bread rolls and transfer to a large bowl. Cube the cheese. Peel and mince the onion and finely chop the parsley.

Step 2/4

• 1 tbsp unsalted butter
• 125 ml whole milk
• 3 eggs
• sea salt
• pepper
• 500 ml beef stock

• frying pan (small)
• rubber spatula
• pot

Heat butter in a frying pan over medium heat. Add onion and sauté approx. 5 min, or until soft. Remove from heat and add to bowl with cubed bread and cheese, milk, eggs, and chopped parsley. Season with salt and pepper, mix until well combined, and let dumpling mixture rest for approx. 20 min. Meanwhile, warm the beef stock for serving over medium heat.

Step 3/4

• 2 tbsp breadcrumbs

Add breadcrumbs to the dumpling mixture, stir to combine, then knead together with your hands. Rolling mixture into round dumplings and gently press them flat. Add some more breadcrumbs, if the mixture seems too wet.

Step 4/4

• 2 tbsp clarified butter
• chives (for serving)

• frying pan (large)

Heat clarified butter in a frying pan over medium-high heat. Fry dumplings for approx. 4 min., or until golden on both sides. Place dumplings in bowls, pour hot beef broth over the top, and garnish with chives, if desired. Enjoy!

Enjoy your meal!