Bergkase Dumplings With Porcini Mushrooms, Apples, And Pumpkinseed Oil - milk

Method

• To prepare the dumpling dough, heat the milk in a saucepan with a pinch of nutmeg and a pinch of salt.
• Add 30 grams of butter, let it melt, and mix.
• Slowly add the semolina while mixing, the mixture will gradually thicken.
• Add the egg and stir until you have a very thick consistency.
• Using an ice cream scoop or your fingers, form twenty small balls and place them on a silicone sheet.
• Flatten the balls with the palm of your hand and place a cheese cube in the center of each piece of dough.
• Close the dough over the cheese cube and form a ball by rolling it between your hands.
• Fill a large pan 3/4 full with salted water and bring to a boil. Add the dumplings, they'll float to the surface when they are cooked. Drain and set aside.
• To prepare the garnish, wash the mushrooms and cut them into 2 or 4 pieces, depending on their size.
• Melt 25 grams of butter in a frying pan, add the mushrooms, salt and pepper to taste, and cook until brown, about 5 minutes. While they cook, peel the apples and then cut them using a melon baller, set aside.
• Add the parsley and the cherry tomatoes to the mushrooms. Stir and cook for 3 to 4 minutes. Finally, add the apple pieces.
• Let the mixture cook for 3 minutes.
• Add the dumplings and quickly brown them.
• To serve, divide the dumplings and the garnish between the plates. Drizzle each plate with pumpkin seed oil.