Heat 2 tablespoons of butter in a pan and add the finely chopped onion. Sauté until translucent, then add the washed nettle leaves. Deglaze with a splash of water, cover, and steam for one minute. Then purée with an immersion blender and season to taste with salt and pepper.

Cut the bread into small cubes, mix with the milk and eggs and leave to stand for 5 minutes.

Slice 12 thin shavings of alpine cheese (to melt at the end) and cut the rest into small cubes and add the cheese cubes to the bread together with the flour.

Mix the cooled nettle puree with a pinch of salt and the bread mixture thoroughly with your hands. If the dough is too dry or too soft, correct with milk or bread.

Moisten your hands with cold water and form a tennis ball-sized amount of the dough into a ball between your palms (moving in opposite directions in a circle).

Steam the dumplings over boiling water or in a steam cooker for 20 minutes. Heat the remaining butter until golden brown.

Spoon the savoy cabbage kimchi onto the plates and place the dumplings on top. Top with cheese shavings and glaze with the hot butter.