John Myers
Contents
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Ingredients
for the curd dumplings
- 400 g Quark lean
- 2 piece Free range eggs
- 1 tbsp Finely chopped parsley
- 50 g Cooked ham
- 180 g Dumpling bread or 3 dry, stale bread rolls
- Salt and pepper
for the wild garlic sauce
- 2 piece Spring onion
- 1 tbsp Butter
- 1 tbsp Flour
- 200 ml Vegetable broth
- 200 ml Cream
- 50 g Wild garlic fresh
- Salt and pepper
- 1 pinch Freshly grated nutmeg
- Freshly squeezed lemon juice
aside from that
- Freshly grated Parmesan cheese for sprinkling
Instructions
Preparation of the curd dumplings
- Cut the rolls into small cubes and place in a large bowl. Cut the ham into very small pieces.
- Mix the quark with the eggs, ham and parsley well and add to the bread. Season with salt and pepper and knead, ideally with your hands. The curd mass should be juicy but firm. If necessary, even out the consistency with breadcrumbs or a little broth.
- Cover the quark dumpling mixture and let it steep for 2 hours. In the meantime, stir the curd mixture a few times.
- Form 10 dumplings from the quark dumpling mass with wet hands (tennis ball size). Bring plenty of salted water to a boil in a large saucepan. Reduce the heat, water should be gently billowing. Place the quark dumplings in the water and let stand covered for 12-15 minutes. The dumplings are done when they float on the surface of the water.
Preparation of the wild garlic sauce
- Peel, wash and finely chop the spring onions. Melt the butter in a saucepan and sauté the onion pieces until translucent. Stir the flour into the onion and roast for 2-3 minutes, stirring constantly. Deglaze with the vegetable stock and simmer on a low heat for about 10 minutes.
- During this, wash the wild garlic, spin dry, pluck leaves from the stalks and roughly chop.
- Add the cream and wild garlic to the roux, purée finely and season with salt, pepper, muscat nut and lemon juice. The finished sauce should be kept warm, but not boiled, so that the wild garlic retains its green color, vitamins and taste.
Serving
- Use a slotted ladle to lift the quark dumplings out of the water and let them drain. Place a wild garlic mirror on a preheated plate, place 2 or 3 quark dumplings on top, sprinkle with freshly grated Parmesan and garnish with wild garlic leaves, ham slices, or as you like.
Tips:
- Instead of wild garlic sauce, you can prepare a herb, tomato, or mushroom sauce.
- The quark dumplings are great to freeze. They taste great as an accompaniment to all meat dishes, fish .., braised vegetables, mushrooms, ..... or cold-cut into slices, fried in butter and with a salad of your choice.
- ♥ * ~ Have fun with the preparation and bon appetite! ~ * ♥
Nutrition
Serving: 100gCalories: 136kcalCarbohydrates: 4.5gProtein: 7.6gFat: 9.7g
