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🥗 Yeast Dumplings with Salad

335 kcal · 30 min · 4 servings

Ingredients

• 400 g wheat flour (Type 1050)
• 1 packet dry yeast
• salt
• 3 tbsp rapeseed oil
• 250 g zucchini (1 zucchini)
• 70 g unpeeled almond kernels
• 200 g cream cheese (13 % fat)
• 100 ml coffee cream (4 % fat)
• pepper
• 200 g turkey sausages (Vienna; 4 turkey sausages)
• 300 g green salad (seasonal; 2 green salads)
• 200 g yellow bell peppers (1 yellow bell pepper)
• 240 g tomatoes (3 tomatoes)
• 1 bunch chives
• 300 g yogurt (1,5 % fat)
• 150 g sour cream

Instructions

1. 1. Mix the flour and yeast in a large bowl.
2. 2. Gradually stir in about 250 milliliters of lukewarm water, one teaspoon of salt, and the oil while mixing continuously with the dough hook of your hand mixer.
3. 3. Knead the dough until it no longer sticks to your hands or the bowl.
4. 4. Lightly dust the dough with a little flour.
5. 5. Cover the bowl and let the dough rise in a warm place for about 30 minutes.
6. 6. The dough should have approximately doubled in volume by then.
7. 7. Wash the zucchini thoroughly.
8. 8. Remove the hard ends of the zucchini.
9. 9. Grate the zucchini finely.
10. 10. Finely chop the almonds in a food processor or with a large knife.
11. 11. Place the cream cheese and coffee cream in a small bowl.
12. 12. Stir the mixture until smooth.
13. 13. Add the grated zucchini and chopped almonds to the cream.
14. 14. Season the filling with salt and pepper to taste.
15. 15. Cut the turkey sausages into five equal pieces each.
16. 16. Knead the risen yeast dough briefly again.
17. 17. Shape the dough into a long roll.
18. 18. Divide the roll into 20 equal portions.
19. 19. Roll each portion into a small ball.
20. 20. Flatten each dough ball.
21. 21. Dip the rim of a drinking glass into some flour.
22. 22. Press the floured glass onto the flat dough ball to form an outer rim.
23. 23. Line two baking sheets with baking paper.
24. 24. Arrange the shaped yeast dumplings on the sheets.
25. 25. Spread each dumpling with the cream cheese vegetable cream.
26. 26. Insert a piece of sausage into the center of each dumpling.
27. 27. Preheat the oven to 225 degrees Celsius (convection 200 degrees Celsius, gas mark 4).
28. 28. Bake the dumplings on the middle rack one sheet at a time for about 15 minutes per sheet.
29. 29. Wash the salad thoroughly.
30. 30. Dry the salad in a salad spinner or pat it dry.
31. 31. Pull the leaves off the stem and divide the salad into bite-sized pieces if necessary.
32. 32. Place the salad in a salad bowl.
33. 33. Halve the bell pepper and remove the core.
34. 34. Wash the bell pepper.
35. 35. Dice the bell pepper finely.
36. 36. Wash the tomatoes.
37. 37. Quarter the tomatoes.
38. 38. Remove the stem ends of the tomatoes.
39. 39. Slice the tomato quarters crosswise.
40. 40. Wash the chives.
41. 41. Shake the chives well to dry them.
42. 42. Cut the chives into fine rings.
43. 43. Place the chive rings in a small bowl.
44. 44. Place yogurt and sour cream in a separate bowl.
45. 45. Add three teaspoons of salt and half a teaspoon of pepper.
46. 46. Whisk everything together until smooth.
47. 47. Fold the sauce into the salad.
48. 48. Serve the salad together with the warm dumplings.

Nutrition per serving

• kcal: 335
• Protein: 14 g · Fett/Fat: 15 g · Carbs: 32 g