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🍽️ Pumpkin Seed Dumplings with Zucchini Sauce

617 kcal · 30 min · 4 servings

Ingredients

• 100 g Skyr
• 100 g grainy cream cheese
• 1 bunch chives
• 45 g pumpkin seeds (3 tbsp)
• 1 egg
• 70 g whole wheat semolina
• salt
• 300 g large zucchini (1 large zucchini)
• 1 small onion
• 1 clove of garlic
• 1 tbsp rapeseed oil
• 60 g sour cream (3 tbsp)
• nutmeg

Instructions

1. 1. Place the quark and cream cheese into a fine mesh sieve.
2. 2. Let the whey drip off into a bowl below.
3. 3. Thoroughly wash the chives.
4. 4. Shake the chives dry.
5. 5. Slice the chives into fine rings.
6. 6. Get a large knife for the pumpkin seeds.
7. 7. Finely chop the pumpkin seeds.
8. 8. Take a large mixing bowl.
9. 9. Add the drained quark to the bowl.
10. 10. Add the cream cheese to the bowl.
11. 11. Add the chive rings to the bowl.
12. 12. Crack an egg into the bowl.
13. 13. Add the chopped pumpkin seeds to the bowl.
14. 14. Add the semolina to the bowl.
15. 15. Mix all ingredients thoroughly together.
16. 16. Lightly salt the mixture.
17. 17. Wash the zucchini.
18. 18. Remove the tough ends of the zucchini.
19. 19. Get a coarse grater.
20. 20. Grate the zucchini finely.
21. 21. Peel the onion.
22. 22. Peel the garlic clove.
23. 23. Dice the onion finely.
24. 24. Dice the garlic finely.
25. 25. Get a frying pan.
26. 26. Add the oil to the pan.
27. 27. Heat the oil in the pan.
28. 28. Add the onion to the pan.
29. 29. Add the garlic to the pan.
30. 30. Add the grated zucchini to the pan.
31. 31. Turn the heat to low.
32. 32. Sauté the vegetables.
33. 33. Cook the vegetables for about 10 minutes.
34. 34. Get a small bowl.
35. 35. Add 60 milliliters of water to the bowl.
36. 36. Add the sour cream to the bowl.
37. 37. Stir the water and sour cream together well.
38. 38. Add the sour cream mixture to the zucchini.
39. 39. Stir everything into the zucchini.
40. 40. Season the sauce to taste with salt.
41. 41. Grate some nutmeg directly into the sauce.
42. 42. Get a pot.
43. 43. Fill the pot with water.
44. 44. Add salt to the water.
45. 45. Bring the salted water to a boil.
46. 46. Take two tablespoons.
47. 47. Dip the spoons into the boiling water.
48. 48. Take a spoonful of the semolina mixture.
49. 49. Cut off a dumpling with the spoon.
50. 50. Let the dumpling slide into the water.
51. 51. Repeat this with the remaining mixture.
52. 52. Reduce the heat.
53. 53. Let the water stop boiling.
54. 54. Cook the dumplings over low heat.
55. 55. Cook the dumplings for about 10 minutes.
56. 56. Get a slotted spoon.
57. 57. Remove the cooked dumplings.
58. 58. Serve the dumplings with the zucchini sauce.

Nutrition per serving

• kcal: 617
• Protein: 35 g · Fett/Fat: 32 g · Carbs: 43 g