For the Bludenzer cheese dumplings, mix the dumpling bread with milk, sour cream, eggs, salt and pepper in a bowl and allow to stand briefly. Strain the potatoes while they are still warm or mash them with a fork and mix them in together with the flour. Cut the cheese and smoked ham into small cubes and incorporate them as well. Then season again to taste.
In the meantime, form dumplings with wet hands and boil them for 10 to 15 minutes until they rise. Lift out, drain and lard in hot clarified butter. Sprinkle with fresh parsley before serving. The Bludenzer Käsknödel are served with fresh lettuce and bacon crumbles.