Oat dumplings

Ingredients for 1 servings:

• 2 cup(s) oats, unground naked oats (frozen)
• 1 cup milk, just under
• 2 egg yolks
• 250 g quark
• 2 egg whites
• 1 pinch of salt
• herbal salt
• Nutmeg blossom
• Garlic
• 1 liter vegetable broth, from instant powder (granulated)
• Parsley
• chives
• possibly cheese, grated
• butter

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Finely grind the naked oats; this makes 4 cups, of which you’ll need 3 cups. Whisk the milk with the egg yolk, stir into the oat flour, and add the quark. Beat the egg whites with a pinch of salt until stiff, then fold into the mixture and season to taste. Bring 1 liter of water with about 1 heaped teaspoon of vegetable stock granules to a boil. Use a spoon to scoop dumplings out of the oat mixture and place them in the boiling stock. Dip the spoon into the hot stock before scooping each dumpling. When the dumplings rise to the surface, simmer for a few minutes, then remove with a ladle and place on a warmed plate. Sprinkle with chopped parsley and chopped chives, and perhaps grated cheese, and serve with melted butter. Always cook a test dumpling beforehand. If the dough is too stiff, thin with quark or milk; if too thin, stir in oat flour. You can also cut smaller dumplings and cook them in a vegetable soup. Or you can make pancakes out of them. Flatten the dumplings and fry them on both sides. Serve with a spicy sauce: tomato, onion, olive, or cheese sauce. I added tomato sauce.