for the dumplings
Slice the bread rolls in small cubes and fry for a few minutes until crispy. Afterwards place in a bowl.
Finely cut the onion and after cooking for 3-4 minutes in oil until translucent, add to the bread.
Whisk together milk with eggs, salt and thyme leaves, pour over the bread and mix all together with a cooking spoon. Cover with aluminium foil and let steep for about 30 minutes.
Cut the "Alta Badia" cheese in small cubes.
Boil a big pot of salted water.
Using slightly wet hands, take some dumpling dough and flatten in your palm. Add a few "Alta Badia" cheese cubes in the middle, afterwards close up well and form into round dumplings. Lay out on lightly-floured surface. Continue until all ingredients are used up.
Finally, place the dumplings in boiling water and let simmer, covered, for about 12-15 minutes.
Take out of the water and serve immediately with the ham crumble.
for the crumble
Cut the cured ham into small cubes. Heat the oil in a pan and fry until crispy. Afterwards add the bread crumbs and thyme leaves. Roast whilst stirring a few minutes until the ham and bread crumbs are crispy.