Ingredients (for 4 people)
300 g Alpine cheese (e.g., Gruyère or Emmental)
250 g dried bread
1/8 l milk (lukewarm)
1 pinch salt
Soak the dried bread rolls or large slices of dried bread in water and then squeeze dry.
Mix the bread with the cheese and pour the warm milk over the mixture.
Add the eggs, parsley and salt.
Slowly stir in flour until the dough thickens.
If necessary, add more milk.
Form dumplings out of the dough and flatten them.
Fill a frying pan 2 cm deep with canola oil and warm to approx. 160 °C. Fry dumplings on both sides until golden brown.
Serve the dumplings in beef broth garnished with chives.