Savory Quark Dumplings
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g quark (layer cheese), curd cheese or low-fat quark
- 125 g semolina (soft wheat semolina)
- 30 g cornstarch
- 1 bunch parsley
- 2 tablespoon lemon juice
- salt and pepper
Print Recipe
Pin Recipe Instructions
- A dry quark is best for the dumplings, such as curd cheese (Austria, South Tyrol) or layered cheese (available in large supermarkets in Germany). If you can`t find it, then you have to take low-fat quark, pour it into a sieve and let it drain for a while (at least an hour).
- Mix the quark with the semolina, cornstarch and lemon juice, chop the parsley and add, salt and pepper. Mix everything together well. Let it soak for about 30 minutes.
- Form small dumplings out of the quark mass (which is quite moist).
- Bring the salted water to the boil, carefully place the dumplings in the boiling water, turn the stove down and let the dumplings cook over low heat for about 15 minutes.
- Carefully remove with a ladle.
- Tastes good as a low-calorie side dish with vegetables, sauerkraut, meat, etc.
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