Kaseknodel

Instructions

1. Prepare the Bread Crumbs: In a pan, melt 1 tablespoon of butter over medium heat. Add the fresh breadcrumbs and toast them until golden brown, stirring frequently to prevent burning. Once crispy and fragrant, remove from heat and set aside.

2. Make the Dough: In a mixing bowl, combine the grated Emmental cheese, eggs, milk, nutmeg, salt, and pepper. Mix everything together until well combined.

3. Form the Dumplings: Using wet hands, shape the cheese mixture into small dumplings, about 1 inch in diameter. Roll each dumpling in the toasted breadcrumbs, ensuring they are evenly coated.

4. Cook the Dumplings: In a large pot, bring salted water to a gentle boil. Carefully drop the dumplings into the water and cook for about 10-12 minutes, or until they float to the surface.

5. Finish with Butter: In a separate pan, melt the remaining tablespoon of butter over low heat. Once the dumplings are cooked, remove them from the water using a slotted spoon and transfer them to the pan with melted butter. Gently toss the dumplings in the butter to coat them.

6. Serve and Garnish: Plate the Kaseknodel and sprinkle with chopped chives for a pop of color and added freshness. These dumplings are best enjoyed hot and can be served alongside a green salad or as a delicious accompaniment to roasted meats.