Pour the milk over the breadcrumbs and soak. Cut the cheese into cubes and roll in flour. Sift cheese through a sieve to shake off excess flour. Remove the skin from the onion and chop it. Heat a little oil in a frying pan, sauté onion in it.
Chop chives, mix with eggs, season with salt and pepper. Mix the soaked cheese, breadcrumbs, onion and the egg-chive mixture. Form dumplings from the mixture with wet hands.
Heat oil in a coated frying pan and fry the dumplings in it until golden brown.
For the leaf salad, cut tomatoes into wedges, dice onion and mix in. Make a marinade of oil, sugar, salt, vinegar and mustard and mix with the tomatoes.
For the yogurt sauce, mix the QimiQ with a whisk, then add all the ingredients and season to taste.
Serve the baked cheese dumplings with tomato salad and yoghurt sauce on plates.
Drink: Goldbräu
Our tip: Fresh chives are much more aromatic than dried ones!