Nettle Dumplings

Ingredients:

• 5 old Semmeln (rolls) (250 g dried “Semmel” cubes)
• 40 gr. Butter
• 3 Eggs
• approx.. 1/8 l Milk
• 60 gr. Flour
• 30 gr. Onion, Parsley
• 30 gr. Cheese
• 200 gr Nettles, Salt, Nutmeg

Preparation:
Cut the rolls into small cubes and warm in the oven at a low temperature. Blanch nettle leaves shortly in salted water, drain, and chop coarsely. Warm finely chopped onion in frothed butter, add chopped nettles and parsley, and mix thoroughly with the bread cubes. Add and mix flour and ground cheese to the bread mass. Whisk milk, egg yolk, salt, ground nutmeg, and pour over bread mass. Whisk egg whites (with a dash of salt) until firm, gently mix with the bread mass and let stand for ½ hour. Using moist hands, form 8 little dumplings, roll in flour, reshape with moist hands, place into boiling salted water and cook for approx. 15 minutes. The dumplings should have a certain firmness, but be easily separated with a fork.