For the curd dumplings, beat the eggs in a bowl. Grate the lemon zest and squeeze out the juice. Add the crumbled curd cheese, lemon juice, lemon zest, herbs and a good pinch of salt to the beaten eggs. Mix everything well.
Gradually add the flour to obtain a homogeneous mixture. The amount of flour required may vary slightly depending on the size of the eggs and how dry the curd is.
If necessary, add a little more flour. Let the mixture rest for 15 minutes. In the meantime, bring lightly salted water to a boil in a large pot.
Form small dumplings from the curd mixture (15-20 pieces) and place them in the boiling water. Depending on the size of the dumplings, cook for at least 10 minutes, then remove the dumplings and serve immediately.
Preparation Tip:
First make a "test dumpling" to check whether the mass holds together well. If the "test dumpling" falls apart during cooking, simply add some more flour so that the mass binds better. The curd dumplings can be frozen very well. So you always have when needed quickly ready.
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