Name: Crispy Pan-Fried Kaspressknödel Cheese Dumplings Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 250g day-old white bread, cut into small cubes; 150ml warm whole milk; 3 large eggs, beaten; 150g sharp mountain cheese (like Gruyère or Appenzeller), grated; 1 small yellow onion, finely diced; 2 tbsp unsalted butter; 3 tbsp fresh chives, finely chopped; 1/4 tsp ground nutmeg; Salt and freshly cracked black pepper to taste; 2 tbsp vegetable oil for pan-frying

Place the cubed bread in a large mixing bowl, pour the warm milk over it, and let it sit for 10 to 15 minutes to fully absorb.

While the bread soaks, melt the butter in a small pan over medium heat and sauté the finely diced onions for 3 to 4 minutes until soft and translucent, then set aside to cool slightly.

Add the beaten eggs, sautéed onions, grated mountain cheese, chopped chives, ground nutmeg, salt, and pepper to the soaked bread.

Using your hands, gently mix and knead the ingredients together until a cohesive, slightly sticky dough forms, being careful not to overwork it into a paste.

Divide the mixture into 8 equal portions, shape each into a ball, and then press them flat into patties that are about 3/4-inch thick.

Heat the vegetable oil in a large skillet over medium heat, add the patties, and fry for 5 to 6 minutes per side until they develop a deep golden-brown, crispy crust.

Drain the cooked dumplings briefly on paper towels, then serve immediately hot in a bowl of clear vegetable broth or alongside a crisp green salad.