For the pot dumplings, mix the yolks, milk, curd cheese, parsley and melted butter.
Season the mixture, mix with bread cubes and let stand for 20 minutes. Beat egg whites with salt until stiff and fold into the dough with flour.
Form 24 dumplings, boil in salted water at low heat for 12 minutes and let cool completely.
Fry in melted butter, in two batches for about 3 minutes.
Serve the pot dumplings.
Preparation Tip:
Pot dumplings go perfectly with cabbage.
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