Zubereitung

1. 1

   Put the diced bread rolls into a large bowl, pour the lukewarm milk over them and leave everything to soak.

2. 2

   Pick over the leaf spinach, wash it and let it wilt in boiling water. Refresh it in cold water straight away, squeeze it out very well and chop it finely.

3. 3

   Peel the onion and the garlic and dice both finely. Sweat them in a pan in the butter or margarine until translucent, sweat the spinach with them briefly and leave everything to cool.

4. 4

   Add the spinach mixture to the soaked bread rolls along with the eggs, the plain flour, the salt, the pepper and the nutmeg and knead everything thoroughly by hand into a mixture you can shape.

5. 5

   Leave the mixture to rest covered, so the bread rolls soak through completely.

6. 6

   Bring plenty of water to the boil in a wide pan with the salt and turn the heat down far enough for it to simmer only gently.

7. 7

   With damp hands shape 8 dumplings of equal size from the mixture and press them firmly together all round.

8. 8

   Slide the dumplings into the simmering water and let them poach uncovered until they float to the top; the water must never boil hard.

9. 9

   Lift the dumplings out with a slotted spoon and let them drain briefly. Let the butter or margarine turn golden brown in a pan, pour it over the dumplings and scatter the grated mountain cheese over everything.