Dumpling trio
Preparation
Spinach dumplings
To make the spinach dumplings, finely dice the onions and garlic. Also cut the bread into small cubes. Fry the onions and garlic in butter until translucent and fold in the spinach. Place the spinach mixture in a tall container with the quark and eggs and blend briefly. Knead the mixture in a bowl with the bread cubes, milk and flour, season with salt, pepper and nutmeg.
Beetroot dumplings
To make the beetroot dumplings, finely dice the onions and sauté in butter until translucent. Finely dice the bread. Puree the beetroot with the eggs and quark and knead with the bread cubes. Flavour with the spices.
Cheese dumplings
To make the cheese dumplings, finely grate both types of cheese, finely dice the bread and knead both together with the remaining ingredients in a bowl. Form 4 dumplings from each mixture.
Cook the dumplings
Place a large pan of boiling salted water in the pan and cook the dumplings one after the other for 12-15 minutes.
Prepare the nut butter
In the meantime, prepare the nut butter. To do this, simmer the butter in a small pan over a medium heat for approx. 5-10 mins. until the whey turns brown and the butter takes on a nutty flavour. Strain the butter through a sieve or filter bag and keep warm. Coat the finished dumplings with the butter and arrange one dumpling of each type on plates. Spread the remaining butter over the dumplings and decorate with cheese shavings.
Ingredients:
- 1 tbsp butter
- 1 vegetable onion
- 1 clove of garlic
- 220 g frozen spinach leaves
- 40 g low-fat quark
- 2 eggs M
- 30 ml milk
- 150 g stale bread / rolls
- 2 tbsp wheat flour 405
- salt
- Black pepper from the mill
- nutmeg
- 1 tbsp butter
- 2 red onions
- 150 g stale bread/rolls
- 100 g cooked beetroot
- 2 eggs M
- 40 g low-fat quark
- 1 tsp cumin
- salt
- black pepper from the mill
- nutmeg
- 60 g Appenzeller cheese
- 60 g Gryuere cheese
- 150 g stale bread / rolls
- 2 eggs
- salt
- Black pepper
- nutmeg
- 50 ml milk
- 150 g butter
