John Myers
Ingredients for 6 servings:
- 2 handfuls of fresh herbs *, finely chopped
- 1 shallot(s), finely chopped
- 1 clove(s) garlic, finely chopped
- 150 g low-fat curd cheese
- 70 g sour cream
- 2 eggs (size M)
- 150 g flour, (maybe a little more)
- 100 g Parmesan, coarsely sliced
- 1 tbsp butter
- e.g. salt and pepper
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes
fresh, spring-like, light
*) You can use whatever herbs are in season in your garden and whatever you like. I like wild garlic, chives, parsley, oregano, thyme, and basil, for example. Finely chop the herbs, garlic, and shallot and sauté them in a little butter, then let them cool. Whisk the eggs, quark, sour cream, flour, and cheese and season with salt and pepper. Fold in the herb and onion mixture and let it marinate in the refrigerator for about an hour. Use 2 tablespoons to form dumplings and place them in lightly boiling salted water. Let it marinate until the dumplings float to the surface. Then they are done. The dumplings taste best served hot with butter and a little Parmesan cheese. They also go very well with asparagus and hollandaise sauce.
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