Wild Herb Dumplings
Cut rolls into cubes and place in a large bowl. Boil milk, pour over bread cubes and let soak about 15 minutes.
Rinse and trim goutweed, spin dry and chop coarsely. Peel onions and garlic, chop finely and sauté in 1 tablespoon butter until translucent. Stir goutweed and bread mixture into onion mixture and season with salt, pepper and nutmeg. Stir eggs into dumpling mixture, sprinkle with cheese and knead well by hand. Add bread crumbs if necessary to knead to a malleable dough.
In a saucepan, bring salted water to a boil. Moisten hands and from dough into about 8 dumplings. Carefully add dumplings to boiling water, reduce heat and simmer until dumplings are done, about 20 minutes.
Melt remaining butter in a large frying pan. Remove floating dumplings from water with a slotted spoon and let drain. Sauté dumplings in butter until browned. Serve dumplings with steamed goutweed if desired.