Summary

Ingredients

• 300 g potato (s)
• 1 ½ slice / n toast bread, (whole grain)
• 2 tablespoon flour
• 40 g semolina, dry
• 1 teaspoon Baking powder
• 100 g leeks
• 110 g zucchini
• 1 packet tomato (s), happened
• 1 onion (s)
• 1 teaspoon oil
• 2 teaspoons natural yoghurt 0.1%
• salt and pepper
• basil
• chives
• parsley

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Instructions

1. Peel the potatoes and let them cook for about 12 minutes. Drain and process into a smooth puree. Let cool down.
2. Cut bread into cubes. Using a fork, stir in the bread cubes, flour, semolina, baking powder, ½ teaspoon salt and the chopped herbs. Put aside.
3. In the meantime, cut the leek into thin, halved slices and the zucchini, put both in a saucepan with 1 tablespoon of oil and 2 tablespoons of water. Cover and simmer for about 5 minutes. Remove from heat and let cool down a little.
4. Fold the lukewarm leek and zucchini mixture into the dumpling dough, fluff with a little water if necessary. Shape into 6 dumplings with wet hands.
5. Let the water boil - place the dumplings in a steamer, cover and steam over the liquid over a gentle heat. If required, in two courses of 3 dumplings each. The dumplings take about 14 minutes.
6. Meanwhile, cut the onion into small pieces and sauté in 1 teaspoon oil until translucent - pour in the tomatoes, bring to the boil briefly, season with salt & pepper - add basil, chives & parsley.
7. First put the tomato sauce on a plate & garnish with 1 teaspoon of yoghurt in the soup dish and serve the dumplings.