Pinzgau Cheese Dumplings

Knead a not too soft dumpling dough from flour, salt, butter, eggs and milk. Wet a spoon with water and make small dumplings from the dough. Bring salted water to a boil, put the dumplings in 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 heat them up again briefly. Before serving, sprinkle with chopped chives. Serve with green or paradeis salad.

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