in Soup Recipes

Chili curd dumplings

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Ingredients for 6 servings:

  • 250 g low-fat curd cheese
  • 3 egg yolks
  • 1 m.-large chili pepper(s), red
  • 1 tbsp cornstarch
  • Salt
  • Cayenne pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

tasty, refined soup garnish

Drain the quark in a sieve for one hour, then mix with the egg yolk. Split the chili pepper lengthwise, deseed it, and remove the white membranes. Finely chop the pod. Stir the chili and cornstarch into the quark mixture, season with salt and cayenne pepper. Use a teaspoon to scoop out dumplings from the mixture and let them stand in hot, salted water for three to four minutes (do not boil!). The dumplings are cooked when they float to the top. Drain and serve in a soup. Goes well with pea and coconut soup, tomato soup, broccoli soup, and many other dishes. Tip: I recommend cooking a single dumpling as a test to check the taste and consistency.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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