South Tyrolean dumpling tris

Ingredients for 6 servings:

• 20 g butter
• 60 g onion(s), diced
• 1 garlic clove(s), squeezed
• 300 g leaf spinach, blanched
• 2 eggs
• 150 g dumpling bread or stale rolls
• some milk, approx. 50 ml – amount depends on the formability of the dumpling mass
• 50 g low-fat curd cheese
• 2 tbsp wheat flour type 405
• salt and pepper
• e.g. nutmeg, freshly grated
• 20 g butter
• 30 g onion(s), red, diced
• 150 g dumpling bread or stale rolls
• 100 g beetroot, cooked
• 2 eggs
• 50 g low-fat curd cheese
• pinch(s) of salt
• 1 pinch of coriander powder
• 1 pinch of dried sage
• 1 pinch of caraway powder
• 150 g Gruyère, grated
• 150 g dumpling bread or stale rolls
• 2 eggs
• Salt
• e.g. nutmeg, freshly grated
• some milk, approx. 50 ml – amount depends on the formability of the dumpling mass
• 1 tbsp cornstarch

Instructions

Working time approx. 2 hours; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 15 minutes

vegetarian

For the spinach dumplings, melt the butter in a saucepan. Sweat the onion and garlic until translucent. Finely chop the spinach leaves and season with salt, pepper, and nutmeg. Then purée the spinach with the eggs until finely chopped. Chop the bread or rolls for the dumplings and place them in a bowl. Mix in the spinach mixture, milk, quark, and flour, and knead everything into a dough. Let the dumpling dough rest for 20 minutes. Then form small dumplings of approximately 40-50g. Let the dumplings stand in boiling salted water for approximately 10 minutes. For the beetroot dumplings, sauté the onion in the butter until translucent, then mix with the chopped bread. Purée the beetroot and eggs in a blender. Mix this mixture with the quark and the bread cubes. Lightly salt the mixture and season with coriander, sage, and caraway. Let the beetroot dumpling dough rest for about 20 minutes. Form small dumplings, approximately 40-50 g in weight, and let them rest in boiling salted water for about 10 minutes. For the cheese dumplings, mix finely diced dumpling bread with eggs, milk, grated Gruyère cheese, cornstarch, and seasonings. Let the mixture rest for about 20 minutes as above. Form dumplings, approximately 40-50 g in weight, and let them rest in salted water for about 10-12 minutes. Based on 6 servings, one serving has 548 kcal.