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🍽️ Homemade Dumplings with Cream Cheese, Leek, and Goat Cheese Filling

540 kcal · 30 min · 4 servings

Ingredients

• 300 g flour
• 1 egg
• 0.5 tsp salt
• 1 leek stalk
• 1 carrot
• 40 g butter
• salt
• pepper (from the mill)
• nutmeg
• 200 g goat cream cheese
• 1 egg yolk
• 1 tbsp mint
• 30 g olives
• 50 g parmesan

Instructions

1. 1. Sift the flour onto a clean work surface.
2. 2. Make a well in the center of the flour.
3. 3. Add the eggs and salt into the well.
4. 4. Lightly beat the eggs.
5. 5. Mix the eggs with the surrounding flour.
6. 6. Add 3 to 4 tablespoons of water.
7. 7. Knead everything into a smooth dough, starting in the center and working outwards.
8. 8. Cover the dough with a kitchen towel.
9. 9. Let the dough rest for 15 minutes.
10. 10. Halve the leeks lengthwise.
11. 11. Wash the leeks thoroughly.
12. 12. Peel the carrot.
13. 13. Dice the leeks and the carrot into small cubes.
14. 14. Heat the butter in a pan.
15. 15. Cook the vegetables in it until tender-crisp.
16. 16. Season the vegetables with salt, pepper, and nutmeg.
17. 17. Place the vegetables in a sieve.
18. 18. Let the vegetables drain over a bowl.
19. 19. Mix the goat cheese with the egg yolk.
20. 20. Fold in the drained vegetable mixture into the cheese emulsion.
21. 21. Stir the mint into the filling.
22. 22. Add the olives to the filling.
23. 23. Mix the Parmesan into the mixture.
24. 24. Let the filling sit for at least 30 minutes.
25. 25. Roll out the dough thinly.
26. 26. Cut out rectangles of about 5 x 8 cm.
27. 27. Place a small amount of filling on each piece of dough.
28. 28. Leave a border around the filling.
29. 29. Fold the dough over the filling.
30. 30. Press the edges of the dumplings firmly.
31. 31. Bring salted water to a boil.
32. 32. Cook the dumplings in batches for 5 minutes.
33. 33. Remove the dumplings with a slotted spoon.
34. 34. Let the dumplings drain well.
35. 35. Serve the dumplings hot on plates.

Nutrition per serving

• kcal: 540
• Protein: 20 g · Fett/Fat: 24 g · Carbs: 61 g