← All recipes

🍽️ Crispy Herb Dumplings with Chicken Ragout

845 kcal · 30 min · 4 servings

Ingredients

• 500 g Skyr
• 1 bunch parsley
• 50 g pine nuts
• 100 g soft butter
• 2 eggs (size M)
• 1 egg yolk (size M)
• 80 g breadcrumbs
• 20 g flour
• 50 g freshly grated parmesan
• 1 tsp dried thyme
• salt
• pepper
• 1 pinch freshly grated nutmeg
• 2 tsp red, dried, crushed pepper
• 300 g chicken breast fillet (1 chicken breast fillet)
• salt
• pepper from the mill
• 125 g white mushrooms
• 1 onion
• 1 garlic clove
• 2 tbsp oil
• 200 ml chicken stock (from the jar)
• 150 ml whipping cream
• 1 tbsp light sauce thickener
• a little lemon juice
• 1 pinch sugar (to taste)

Instructions

1. 1. Place the low-fat quark in a kitchen towel and squeeze out the excess liquid.
2. 2. Rinse the parsley under cold water and shake it dry.
3. 3. Finely chop the parsley.
4. 4. Coarsely chop the pine nuts.
5. 5. Heat a pan without fat and toast the pine nuts briefly.
6. 6. Remove the pine nuts from the pan and place them on a plate.
7. 7. Beat the butter in a bowl until creamy.
8. 8. Beat the whole eggs well into the butter.
9. 9. Beat the egg yolk well into the mixture.
10. 10. Fold the squeezed quark into the mixture.
11. 11. Fold the breadcrumbs into the mixture.
12. 12. Fold the flour into the mixture.
13. 13. Fold the Parmesan into the mixture.
14. 14. Fold 30 grams of the toasted pine nuts into the mixture.
15. 15. Fold the thyme into the mixture.
16. 16. Fold two-thirds of the chopped parsley into the mixture.
17. 17. Season the dumpling mixture with salt.
18. 18. Season the dumpling mixture with pepper.
19. 19. Season the dumpling mixture with nutmeg.
20. 20. Cover the bowl and place it in the refrigerator for 45 minutes.
21. 21. Cut the chicken breast into small cubes.
22. 22. Season the chicken cubes with salt.
23. 23. Season the chicken cubes with pepper.
24. 24. Clean the mushrooms.
25. 25. Cut the mushrooms finely.
26. 26. Peel the onion.
27. 27. Peel the garlic.
28. 28. Dice the onion finely.
29. 29. Dice the garlic finely.
30. 30. Heat the oil in a pan.
31. 31. Fry the chicken breast in the hot oil.
32. 32. Fry the mushrooms in the pan.
33. 33. Fry the onion in the pan.
34. 34. Fry the garlic in the pan.
35. 35. Pour the chicken stock into the pan.
36. 36. Pour the cream into the pan.
37. 37. Simmer the ragout gently for 15 minutes.
38. 38. Stir in the thickener.
39. 39. Bring the sauce to a boil once.
40. 40. Season the sauce with salt.
41. 41. Season the sauce with pepper.
42. 42. Season the sauce with lemon juice.
43. 43. Season the sauce with sugar.
44. 44. Keep the ragout warm.
45. 45. Moisten your hands slightly with water and dust them with flour.
46. 46. Form 8 equal-sized dumplings from the dumpling mixture.
47. 47. Place the dumplings in plenty of boiling salted water.
48. 48. Cook the dumplings uncovered over gentle heat for 15 minutes.
49. 49. Mix the remaining parsley with the remaining pine nuts.
50. 50. Mix the mixture with the red pepper.
51. 51. Lift the finished dumplings out of the water with a slotted spoon.
52. 52. Let the dumplings drain well.
53. 53. Roll the dumplings in the parsley mixture.
54. 54. Plate the dumplings.
55. 55. Serve the dumplings together with the chicken ragout.

Nutrition per serving

• kcal: 845
• Protein: 54 g · Fett/Fat: 56 g · Carbs: 31 g