2 (8 ounce) packages cream cheese, softened
2 ounces chopped fresh onion
2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
Preheat oven to 350 degrees F (175 degrees C).
Heat cream cheese and onion in 1/4 cup margarine or butter until golden. Discard onions. Melt margarine in medium saucepan over medium heat, stirring occasionally.
Pour cream cheese mixture into a greased 8x8 inch baking dish. Top with tomato currants. Brush edges of cream cheese mixture with egg white. Sprinkle with rosemary.
Bake in preheated oven for 35 minutes. Place cooled dumplings in oven for 30 minutes or until lightly browned and crisp.