South Tyrolean Dumplings

Summary

Ingredients

For the dumplings: (spinach dumplings)

• 20 g butter
• 60 g onion (s), diced
• 1 clove garlic, pressed
• 300 g spinach leaves, blanched
• 2 egg (s)
• 150 g dumplin bread or stale rolls
• some milk, approx. 50 ml - the amount depends on the malleability the dumpling mass
• 50 g low-fat quark
• 2 tablespoon wheat flour type 405
• 1 pinch (s) salt and pepper
• Nutmeg, grated

For the dumplings: (beetroot dumplings)

• 20 g butter
• 30 g onion (s), red, diced
• 150 g dumplin bread or stale rolls
• 100 g beetroot, cooked
• 2 egg (s)
• 50 g low-fat quark
• Pinch salt
• 1 pinch coriander powder
• 1 pinch sage, dried
• 1 pinch caraway powder

For the dumplings: (cheese dumplings)

• 150 g Gruyère, rated
• 150 g dumplin bread or stale rolls
• 2 egg (s)
• Pinch salt
• Nutmeg, grated
• some milk, approx. 50 ml - the amount depends on the malleability the dumpling mass
• 1 tablespoon cornstarch

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Instructions

1. For the spinach dumplings, melt the butter in a saucepan. Sweat the onion and garlic until translucent. Finely chop the spinach leaves and season with salt, pepper and nutmeg. Then finely puree the spinach with the eggs. Cut the bread or rolls for the dumplings into small pieces and place in a bowl. Then mix in the spinach mixture, milk, quark and flour and knead everything into a dough. Let the dumpling dough rest for 20 minutes. Then form small dumplings of approx. 40 - 50 g. Let it steep in boiling salted water for about 10 minutes.
2. For the beetroot dumplings, sauté the onion in the butter until translucent and then mix it with the finely chopped dumpling bread. Puree the beetroot with the eggs in a blender. Mix this mixture with the quark into the bread cubes. Lightly salt and season with coriander, sage and caraway seeds. Let the beetroot dumpling rest for about 20 minutes. Form small dumplings of approx. 40 - 50 g and let them steep in boiling salted water for approx. 10 minutes.
3. For the cheese dumplings, mix the finely diced dumpling bread with the eggs, milk, grated Gruyere and the spices. Let it steep for about 20 minutes as above. Form dumplings of approx. 40 - 50 g and let them steep in salted water for approx. 10 - 12 minutes.

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