For the filling, cut the mozzarella into small cubes and mix with the veal liver sausage. Form four dumplings from the dumpling dough and fill with the mozzarella-liver sausage mixture.
Put them in boiling salted water and let them cook at a mild heat for about 30 minutes.
The dumplings are done when they float to the top. For the sauce, fry the ham cubes. Then add the cream, bring to a boil and season with salt, pepper and nutmeg.
Serve with sauerkraut.
