Pinzgau Cheese Dumplings

For the cheese dumplings, knead a not too soft dumpling dough from flour, salt, butter, eggs and milk. Wet a spoon with water and cut small dumplings from the dough.

Bring salted water to a boil, drop in dumplings and simmer until they rise to the surface. Strain the dumplings, rinse in cold water and drain well.

In the meantime, sauté the finely chopped leek in clarified butter until soft, pour in the cream and melt the finely diced cheese.

Season to taste with freshly ground pepper and a little grated nutmeg, mix in the dumplings and warm them up again briefly.

Before serving, sprinkle with chopped chives. Serve with green salad or paradeis salad.

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