Heat the milk to lukewarm and season vigorously with salt, pepper and caraway seeds.
In a bowl, pour the seasoned milk over the bread cubes. Grate the cooked potatoes on a grater, grate or finely dice the cheese as well.
Now mix the bread mixture with cheese, potatoes, eggs, parsley and some flour to form a rather firm dough. Depending on the consistency, add either a little milk or flour. Let it stand for a short time.
Heat some clarified butter or vegetable oil in a pan. Cut dumplings from the mixture and place them in the pan in the form of loafs, gently flattening them. Fry on both sides until golden brown.
Lift out finished pressed dumplings, arrange and serve.
Serve the Pressed Dumplings either with green salad or cook them briefly in an onion sauce:
If necessary, add some fresh clarified butter to the pan and briefly fry the onions cut into rings in it until lightly browned.
If desired, add 1-2 tablespoons of flour, roast and pour in soup or water (or pour in without flour). Add bay leaf and bring to a boil.
Put pressed dumplings back in and cook briefly. Serve sprinkled with chives.
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