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🍽️ Savory Quark Dumplings with Radish and Kohlrabi Salad

257 kcal · 30 min · 4 servings

Ingredients

• 175 g whole wheat white bread
• 50 g butter (room temperature)
• 1 organic orange
• 1 egg
• 1 egg yolk
• salt
• 400 g low-fat quark
• 1 bunch radishes
• 300 g kohlrabi (1 kohlrabi)
• 1 red onion
• 0.5 lemon
• 2 tbsp grainy mustard
• 2 tbsp rapeseed oil
• 1 box garden cress
• 1 box purple shiso cress

Instructions

1. 1. Remove the hard crusts from the toast slices.
2. 2. Crush the toast slices in a blender or food processor into fine crumbs.
3. 3. Wash the orange thoroughly and dry it.
4. 4. Grate one tablespoon of fine orange zest.
5. 5. Beat the butter until creamy using a hand mixer.
6. 6. Separate one egg: Remove the yolk and reserve the egg white for another use.
7. 7. Mix the egg yolk, one whole egg, the breadcrumbs, the orange zest, and a generous pinch of salt in a bowl.
8. 8. Fold the creamy butter into the egg and breadcrumb mixture.
9. 9. Add the quark to the mixture and stir until smooth.
10. 10. Cover the bowl and place it in the refrigerator for two hours.
11. 11. Stir the quark mixture several times during the cooling period.
12. 12. Clean the radishes and the kohlrabi.
13. 13. Peel the kohlrabi.
14. 14. Peel the onion.
15. 15. Grate the radishes, kohlrabi, and onion into very fine slices.
16. 16. Place the grated vegetables into a bowl.
17. 17. Squeeze a lemon.
18. 18. Whisk the lemon juice with mustard, salt, and pepper.
19. 19. Stir rapeseed oil into the dressing mixture.
20. 20. Pour the dressing over the vegetables and mix well.
21. 21. Let the vegetables marinate for thirty minutes.
22. 22. Bring three liters of water with a little salt to a boil in a large pot.
23. 23. Wet your hands with water.
24. 24. Shape twelve equal-sized dumplings from the quark mixture.
25. 25. Gently place the dumplings into the boiling water.
26. 26. Let the dumplings come to a boil once.
27. 27. Reduce the heat, cover the pot, and let the dumplings simmer at the edge of the stove for twelve to fourteen minutes.
28. 28. The dumplings are done when they float to the surface of the water.
29. 29. Distribute the marinated salad onto plates.
30. 30. Cut the cress from the stems.
31. 31. Sprinkle the cress over the salad.
32. 32. Lift the finished dumplings out of the water.
33. 33. Let the dumplings drain well.
34. 34. Place the dumplings on top of the salad.
35. 35. Drizzle the dumplings with a little olive oil if desired.
36. 36. Serve the dish warm.

Nutrition per serving

• kcal: 257
• Protein: 15 g · Fett/Fat: 13 g · Carbs: 18 g