Limburger Dumplings

• 4 ounces (125 g) ripe Limburger cheese
• 2 tablespoons (30

Chop the cheese into coarse crumbs, then put it into a food processor. Add the cream, egg, and salt. Purée until smooth, then add the flour and process to form a thick, sticky paste. Transfer the paste to a well-floured board or cookie sheet and pat it out until ½ inch (1 cm) thick. Slice into 1-inch (2-cm) strips. Cut off/½-inch (1-cm) pieces of dough and add them to the stewing Schnitz un