Drain the quark in a sieve for an hour, then stir with the egg yolk.
Slit the chilli pepper lengthways, remove the core and remove the white dividers. Finely chop the pod.
Stir the chilli and cornstarch into the quark mixture, season with salt and cayenne pepper.
Cut off the dumplings with a teaspoon and let them steep in hot salted water for three to four minutes (do not boil!). The cams are done when they float up. Drain and serve in a soup.
Fits e.g. with pea and coconut soup, tomato soup, broccoli soup and much more.
Tip:
To be on the safe side, I recommend cooking a single cam as a test, then the taste and consistency can be checked again.
Ingredients
Print Recipe
Pin Recipe