corn dumplings

Ingredients for 1 servings:

• 100 g corn semolina, finely ground
• 100 g milk
• 50 g water
• 30 g butter
• 1 pinch of salt
• 1 pinch(s) of sugar
• 50 g hazelnuts, ground
• 80 g low-fat curd cheese
• 1 egg(s)
• ½ tsp vegetable broth, granulated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free, vegetarian, makes about 20 pieces

Bring water, milk, salt, butter, and sugar to a boil in a small saucepan. Pour in the cornmeal and cook, stirring constantly, until the mixture forms a lump and a whitish coating forms on the bottom of the pan. Remove the pan from the heat. Mix the nuts with the quark, 0.5 tsp of granulated vegetable stock, and egg. Stir the cream into the cornmeal and let it rest for about 20 minutes. Bring about 2 liters of salted water to a boil. With wet hands, form small (plum-sized) dumplings and let them simmer in an uncovered pan over low heat for about 20 minutes. Variation: If you omit 0.5 tsp of granulated vegetable stock and use 1.5-2 tsp of sugar instead, you can serve these things with cooked fruit as a dessert.