Ingredients

10 roll(s), sliced, from the day before

5 m. eggs

1/2 liter milk, hot

1 tsp, heaped salt

1 tsp pepper, mixed from the mill, for seasoning

1 tsp marjoram

2 tbsp butter

1 m. onion(s), finely chopped

1 packet parsley, frozen

1 tbsp chives in rolls, fresh or frozen

2 tbsp spelt flour, (whole grain)

150 g ham, finely diced

some breadcrumbs

3 liters of salt water

Preparation

Total time approx. 20 minutes

Pour hot milk over the sliced rolls.

Sauté the onions in the butter in a small pan or in the microwave until translucent and add to the soaked rolls.

Add the eggs, all the spices, parsley, chives and the diced ham and mix everything into a dough in a food processor.

Thicken with flour and breadcrumbs as needed, the dough must be easy to shape.

Let the dumpling dough rest for a few minutes.

Form 8 large dumplings and place them in boiling salted water. Cook in a half-opened pot at low temperature for 15-20 minutes.

When the dumplings float to the surface, they are ready.

They go very well with beef roulades with red cabbage.