Preparation
- Cut the salmon into cubes and mix with the cream cheese.
- Knead the dumpling dough well, form dumplings (approx. 75 g) and press flat. Place 1 teaspoon of filling in the middle, enclose with dumpling dough, press together well and roll smoothly.
- Bring approx. 2 liters of lightly salted water to the boil, remove from the heat and add the rolled dumplings. Leave to stand for 20 - 25 minutes without the lid (do not boil).
- Mix the wholemeal breadcrumbs with the thyme, pepper and salt. Roll the moist dumplings in it and serve. Serve with a fresh salad.
Tip: If desired, the breaded dumplings can be briefly fried in a pan. It is best to use a little butter for this.
