Parade Tomato Basil Cheese Dumplings

For the tomato basil cheese dumplings, bring the soup, white wine, butter and salt to a boil and stir in flour until the mixture separates from the bottom of the pot.

Transfer mixture to a bowl and stir in the Emmental cheese well. Add eggs, one at a time, to the batter until a smooth dough forms. Let the dough cool down.

Quarter the tomatoes, remove the seeds and cut them into small pieces. Chop the mozzarella and chop the basil. Mix all three ingredients for the filling and season with salt and pepper.

Form the cooled dough into a roll on a floured work surface and cut it into 12 equal slices. Flatten the slices, place 1/12 of the filling in the center and form into a dumpling.

Heat oil three fingers high in the pot and fry the dumplings in it until golden brown on both sides. Remove and drain the tomato-basil cheese dumplings on a paper towel.

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