Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Caraway Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250 g (8.8 oz / 1¾ cups ) white crustless bread, finely diced
- 250 ml (8.5 fl oz / 1 cup) milk
- 2–3 eggs
- 250 g (8.8 oz / 2½ cups) grated cheese (e.g. Pinzgauer beer cheese, Tyrolean grey cheese )
- 50 g (1.8 oz) butter
- 1 onion , thinly-sliced
- 1 pinch each of salt , pepper , parsley , and caraway seeds
- Flour
Directions
Mix the eggs with the milk.
Soak the white bread in the egg mixture. Knead and then let it rest.
Brown the onions with the butter in a pan.
Add the cooked onions, salt, pepper, parsley, caraway seeds, and grated cheese to the white bread. Add the flour and let the mixture rest for a further 10 minutes.
Form dumplings that are approximately the size of a golf ball, then press them flat (about 2–3 cm / 0.8–1.2 inch thick). Forming them is easiest when your hands are slightly wet.
Heat some butter or oil in a pan, and put in the pressed cheese dumplings. Cook them on one side and then the other until golden brown.
Place the dumplings on a paper towel to absorb the excess fat.
Serve the dumplings in a beef broth, with sauerkraut or a green salad. Enjoy!