PREPARATION
Cut mountain cheese into nut-sized cubes. Chop the leek, chives and parsley finely. Mix the two types of flour together in a bowl. Add the water, eggs, leek, chives, parsley, speck and salt. Allow the mixture to rest for one hour then shape into small, oblong dumplings. Press a nut-sized piece of cheese into the middle of each dumpling and close the hole firmly. Cook for 20 minutes in salted boiling water. Arrange of plates, drizzle with butter and garnish with parsley. Serve with cabbage salad.