Put the mince in a bowl. Soak the rolls in water, then squeeze them and add to the meat. Fry the finely chopped onions in hot oil and leave to cool.
Knead the onions, eggs, breadcrumbs, salt, pepper and marjoram well with the minced meat and then let the meat dough rest a bit. Cut the cheese into small cubes. Form flat loaves from the meat dough, place a piece of cheese on each one, close the dough over it and form into dumplings. Heat the butter and sweat the flour in it until light brown.
Add beef broth and cream, stirring with a whisk, and bring the sauce to a boil. Mix in the freshly chopped herbs, add the meat dumplings and let them cook in the quietly simmering sauce for about 15 minutes.
