Herb Cheese Dumplings
Herb cheese dumplings are a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 6 Brötchen (old-fashioned rolls)
- 2 small onions
- 200 g gray cheese
- 0.5 bundle wild garlic
- 0.5 l warm milk
- Salt
- Pepper
- nutmeg
- 150 g butter
- 3 eggs
- 300 g tomatoes
- 10 sage leaves (cut into fine strips)
- semolina breadcrumbs
Instructions
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1.
Slice the rolls thinly, season with salt, pepper and nutmeg, pour over warm milk. Dice the onions finely. Cube the cheese, wash the wild garlic, dry and chop finely. Heat 1 tablespoon butter and sauté half the onions with the wild garlic, add to the roll mixture, let cool slightly.
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2.
Beat the eggs together and mix into the roll dough, knead everything, fold in the cheese and season well. If the dough is too soft, add breadcrumbs. Shape about 4 cm dumplings from the dough and drop them into boiling salted water, reduce heat and simmer for 10-15 minutes. Wash and dry arugula, roughly chop. Wash tomatoes, blanch hot, peel, remove stems and seeds, dice.
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3.
Heat 1 tablespoon butter and sauté remaining onions, add tomatoes and arugula, steam about 4 minutes, optionally add a splash of water. For the sage butter, brown the remaining butter in a pan, season with salt and butter, add sage leaves. Spread the arugula on plates, arrange the drained dumplings on top, pour hot sage butter over them.
