Cheese dumplings with Speck coleslaw

Serves 8

For the cheese dumplings (Kasnocken):
450 g dumpling bread
100 ml lukewarm water
3 eggs
300 g alpine cheese
olive oil
1 onion, finely diced
½ leek, finely chopped
½ tsp garlic, finely chopped
1 tbsp parsley, finely chopped
1 tbsp flour
Salt & pepper

For the Speck coleslaw:
1 small white cabbage
140 g South Tyrolean Speck (bacon)
Olive oil, salt & pepper
1 tsp caraway
4 tbsp white wine vinegar

To finish:
Parmesan cheese, grated
Butter, melted
Parsley, chopped

For the cheese dumplings:
Place the dumpling bread in a bowl. Pour lukewarm water over it. Beat the eggs, cut the cheese into cubes and add. Mix with the soaked white bread and leave to rest for about 1 hour. Heat the oil in a frying pan, fry the diced onion and leek until golden, add the garlic and fry only briefly. Add to the dumpling mixture together with the parsley and flour, season with salt and pepper and mix well. Leave to rest for another 15 minutes. Use a tablespoon to form dumplings from the mixture. Cook in plenty of boiling salted water for about 10 minutes over medium heat.

Speck coleslaw:
Finely slice the white cabbage, cut the bacon (Speck) into thin strips. Heat oil in a pan and fry bacon until crisp. Add to the cabbage. Season with salt, pepper and caraway seeds. Pour white wine vinegar over it and mix everything well.

To finish:
Arrange the bacon and cabbage salad on the plates, place the cheese dumplings on top, sprinkle with grated Parmesan and drizzle with melted butter.