• 150 g smoked ham
  • 250 g curd
  • 2 eggs
  • 1 package deep-frozen 8 different herbs mixture
  • 120 g LEIMER breadcrumbs
  • salt, pepper, nutmeg

Cooking instructions

Cut the ham into fine cubes, then stir all the ingredients together and season with salt, pepper and nutmeg (possibly a bit of garlic). Form to small dumplings in portions. Let the small dumplings simmer in boiling salt water for about 15 minutes (do not allow to boil anymore). Serve on sauerkraut or in a broth.

Our tips:

  • Instead of LEIMER breadcrumbs you can as well use LEIMER “Mutschelmehl”. It is, however, only available in South Germany.
  • Make the curd-dumplings on stock and freeze them on a tray. Then transfer the frozen curd-dumplings to a freezer plastic bag and take out and cook when needed.