For the herb dumplings, bring the milk to a boil with salt and 60 g butter. Mix flour and starch flour and pour into the boiling milk.
Beat vigorously until the dough separates from the pot and until a white skin forms at the bottom. Remove from heat, let cool a little and gradually stir the eggs into the dough.
Cut the ham into thin strips, add the herbs and season with nutmeg. Cut dumplings from the dough and cook in plenty of boiling salted water.
In the meantime, fry the chopped onion in the remaining butter until light brown, spread over the finished dumplings and sprinkle with grated cheese.
Preparation Tip:
The herb dumplings are best served with fresh salad or tomato sauce.
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