Mix the flour with milk, butter, eggs and spices briefly to a tough dough and rest for 10 min. Press through a dumpling sieve into boiling water.
Bring to a boil, drain and refresh. Chop the onion and sauté in butter until light brown.
Add the dumplings and heat with the lid closed, tossing a few times. Finally fold in the grated mountain cheese, sprinkle with chives and quickly bring to the table. Serve with seasonal leaf salads and a fresh glass of buttermiclh from the organic farmer.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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