Buckwheat Dumplings with Mountain Cheese

For the buckwheat dumplings with mountain cheese, dice rye bread and toast. Whisk eggs and milk and season with salt, pepper and nutmeg. Pour the egg milk over the bread cubes and stir through.

Wash leek carefully, first cut into rings, then into small pieces. Finely chop the onion, garlic and parsley.

Heat butter in a pan and fry the onions briefly in it, then add the leek pieces and garlic and fry as well. Pour the mixture over the bread mixture, add finely chopped parsley and mix well. Leave to infuse for 20 minutes.

Cut the cheese into cubes about 2 x 2 cm. Put some dumpling mixture in the wet palm of your hand, place the cheese cube in the center, coat with the mixture and roll into dumplings.

Heat plenty of salted water and let the buckwheat dumplings with mountain cheese steep more than boil for 20 minutes.

Preparation Tip:

For the South Tyrolean original, Schüttelbrot is used instead of brown bread and without fail gray cheese is used for the buckwheat dumplings.

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