Herbal Pot Dumplings with Hokkaido Tomato Vegetables
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g quark (curd cheese)
- 1 egg (s)
- 4 tablespoon semolina
- 2 tablespoon breadcrumbs
- 1 tablespoon sunflower oil
- Herbs, e.g. mint, basil, parsley
- 0.5 ½ pumpkin (se) (Hokkaido-)
- 250 g cocktail tomatoes
- 2 cloves garlic
- salt and pepper
- butter
- sage
- Cayenne pepper
- Parmesan, freshly grated
Print Recipe
Pin Recipe Instructions
- Mix the curd cheese, egg, oil, semolina and breadcrumbs into a batter. Add herbs and possibly salt and pepper. Let the dough rest for about 1/2 hour.
- After resting, form small dumplings and add to boiling salted water. When the dumplings swim, they`re done.
- Melt the butter in a pan, fry fresh sage leaves until crispy, add the dumplings and fry a little.
- While resting, cut the Hokkaido into small pieces and quarter the cherry tomatoes. Fry the garlic in butter, add the pumpkin and let it simmer with the lid on over a low heat. When the pumpkin is relatively soft, add tomatoes and heat a little over high heat. Season with salt and cayenne pepper.
- Serve the dumplings with the pumpkin vegetables, sprinkle with parmesan.
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