South Tyrolean Cheese Dumplings (Südtiroler Käseknödel)

Preparation

1. Lightly brown the onions in the olive oil over medium heat and leave to cool. Whisk the eggs with salt, pepper and nutmeg.
2. Gradually pour the lukewarm milk over the dumpling bread so that it is evenly moistened but not mushy. Leave to rest for about 10 minutes.
3. Add the egg mixture, cheese cubes, onions, parsley and, if wanted, the garlic to the bread and knead everything thoroughly. If the mixture is too wet, work in a little flour.
4. With wet hands, shape even dumplings, about eight.
5. Heat salted water in a large pot until it is just simmering and leave the dumplings in it for 15 to 20 minutes, depending on size. The water must not boil rapidly or they will fall apart.
6. Serve hot, for example plain, on braised leaf spinach, with fried mushrooms or as small dumplings in clear broth.

Drink with it

• Red wine · excellent match

  Vernatsch (St. Magdalener or Kalterersee), lightly chilled

  The South Tyrolean house wine for the dumpling platter: hardly any tannin, cherry and almond notes and fresh acidity carry the savoury cheese without overpowering the soft dumplings.

  Which wine pairs with food? A simple approach to choosing ↗

• White wine · excellent match

  South Tyrolean Weissburgunder (Pinot Blanc) or Eisacktaler Sylvaner

  Fine acidity dissolves the cheese fat, and the restrained pear and herbal note picks up parsley and nutmeg.

• Pale lager · good match

  Pale lager or Märzen

  The malty bread note suits the dumpling dough, and carbonation lifts the melted cheese from the palate.

  Pils or Helles: What's the Difference? ↗