John Myers
Ingredients for 4 servings:
- 750 g dough (fresh dumpling dough from the refrigerated section)
- 250 g low-fat curd cheese
- 2 eggs
- Fat, for the pan
- 300 g crème fraîche with herbs
- 300 g smoked salmon
- Dill, for garnishing
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
also ideal as finger food
Mix the dumpling dough with the eggs and quark. Heat the fat in a pan. Using 2 tablespoons, spread the dough evenly on the pan and cook on both sides. Keep warm on kitchen paper. Serve with crème fraîche and smoked salmon, and garnish with dill. As finger food: Place a round cookie cutter (4.5 cm in diameter) in the hot pan and, using a tablespoon, fill in some of the dough. Remove the cutter. Continue until the pan is full. Fry the dough circles on both sides. Then absorb any excess fat with kitchen paper. Spread the crème fraîche on top with a knife. Cut the smoked salmon into small diamond shapes and place them on the crème fraîche. Garnish with dill. This amount of dough yields approximately 60 dumplings. You can also serve them sweetly with applesauce and cinnamon/sugar.
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