Auringer Handkäs dumplings with the 7 green herbs

Ingredients for 6 servings:

• 400 g rolls, stale or ready-made Selmmel cubes
• 200 g herbs for green sauce
• 200 g Handkäse, not pickled (without music)
• 150 g flour
• 250 ml milk
• 150 g butter or clarified butter
• 100 g sour cream
• 4 eggs
• 3 large onions
• 4 cloves garlic
• 2 tbsp soy sauce
• 1 tbsp salt
• 2 tsp black pepper
• 1 tsp nutmeg
• 1 tsp cumin powder

Instructions

Working time approx. 1 hour; Rest time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes

Hessian version of the Alpine spinach dumplings

Cut the rolls into approximately 1 cm cubes; add any crumbs and scraps. Caution: Make sure there are no large ends left over. Chop these up as well. Alternatively, use ready-made bread cubes. Use a large bowl. The cut cubes should fill the bowl no more than 2/3 to allow enough room to mix in the remaining ingredients. In a small bowl, mix the salt and spices. The amounts are a guide and should show that the dumpling dough can handle a good amount of seasoning. Amounts and spices can vary depending on personal taste. Peel the onions and garlic cloves and chop them into small cubes. Heat the butter in a non-stick pan and sauté the onions and garlic over medium heat; do not allow to brown. Then let cool. Wash the herbs thoroughly, roughly remove the stems, dry with kitchen paper, and then chop finely. Optionally, puree 1/4 of the herbs in the milk in a blender. This will give the dumplings a beautiful greenish color. Finely dice the Handkäse (cheese) cheese (approx. 1/2 cm) and mix it with the chopped herbs into the bread cubes. Heat the milk to lukewarm. Pour the milk, sour cream, and onions over the bread cubes. Note: Make sure the onion mixture has cooled sufficiently. Mix the ingredients thoroughly. Add the eggs, soy sauce, spices, and 3/4 of the flour. Mix again and knead the mixture into a fluffy dough. The dough should still be sticky, but not wet. Add the rest of the flour if necessary. Let the finished dumpling dough rest for 20 minutes. With moistened hands, form approximately 20 dumplings from the dumpling dough (the exact number depends on the size) and cook them in boiling salted water for approximately 10-12 minutes. The water should not boil. Remove the dumplings from the pot with a slotted spoon and let them drain. The dumplings can be served with melted butter and Parmesan shavings, for example, or a creamy handkäs sauce. A fresh salad or asparagus is a good side dish. Alternatively, you can let the dumplings cool, cut them in half, and fry them in a pan. The herbs are available as a ready-made mix in supermarkets and at farmers’ markets. The mix traditionally consists of the seven herbs: borage, chervil, cress, parsley, burnet wood, sorrel, and chives. Disposable latex gloves are recommended for mixing and kneading the dough and shaping the dumplings.