Finely dice the buns, pour the milk over them and steep for 30 min.
Finely chop the beet (work with rubber gloves). Clean the spring onions, rinse, finely dice and steam in the hot fat for 2 min until soft.
Mix red spring onions, bread, beet, eggs, flour and fennel seeds and season with salt and pepper. Rest the dumpling dough for about 15 min.
Form about 20 small dumplings. Place in portions in boiling hot salted water for 10 min. Remove from water with a skimmer and drain on paper towels.
Rinse arugula, shake dry and spread evenly on plates. Drizzle with vinegar and oil and season with salt and pepper.
In a frying pan, toss beet dumplings in the hot butter and place on the arugula. Serve with freshly shaved Parmesan cheese.
Tip Serve 2 to 3 dumplings as an entrée and 5 dumplings as a main course, preferably with a creamy chive sauce.
Nutritional value per unit approx. 80 Kcal, 5 g fat.
Tip: As an alternative to the fresh chives, you can also use the freeze-dried.
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