Dumplings with Bell Peppers
Dumplings with Bell Peppers - Tender dumplings that melt on the tongue
Healthy, because
Even smarter
Nutritional values
Thanks to paprika and tomatoes, you will get one and a half times the daily dose of vitamin C, 60 percent of vitamin E and 40 percent of provitamin A. The three antioxidants are a team when it comes to protecting our cells from damage by aggressive oxygen molecules.
If you don't want the dumplings to be peppery, just leave out the peppercorns. If you like, add a few capers to the vegetables at the end of the meal - they add a spicy flavour.
(Percentage of daily recommendation)
| Calorie | 226 cal. | (11 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 26.4 μg | (44 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 16.2 μg | (36 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 146 mg | (154 %) | ||
| Potassium | 654 mg | (16 %) | ||
| Calcium | 208 mg | (21 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- ½ tsp pickled green peppercorns (from a jar)
- 9 ozs Quark
- 1 Tbsp Semolina flour (10 grams)
- 2 heaping Tbsps ground almonds (20 grams)
- salt
- 2 Bell pepper (1 each red and yellow, each about 200 grams)
- 1 garlic clove
- 1 small onion
- 4 sprigs Lemon thyme
- ½ cup Vegetable broth
- 1 egg
- 2 ozs Cherry tomatoes
- peppers
Kitchen utensils
Preparation steps
Drain the peppercorns and chop finely. Mix quark with semolina, almonds and chopped peppercorns. Season with salt and allow to soak for 10 minutes.
Meanwhile, cut bell peppers lengthwise into quarters, remove seeds, rinse and cut lengthwise into thin strips.
Peel garlic and onion and cut into strips. Rinse lemon thyme, shake dry and set aside 2 sprigs. Pluck thyme leaves.
Combine the vegetable broth, bell peppers, garlic, onion strips and thyme leaves in a pot. Bring to a boil, cover and simmer over low heat for 10 minutes.
Separate egg. Beat egg white until stiff and fold into the quark mixture with a rubber spatula (save egg yolk for another use).
With 2 tablespoons rinsed in cold water. Form 8 elongated dumplings from the quark mixture. Place the dumplings in boiling salted water and cook over low heat for 10 minutes. The water should simmer gently (not boil).
Meanwhile, rinse cherry tomatoes, drain and cut in half. Add peppers and cook about 5 minutes. Season peppers to taste with salt and pepper.
Lift out the quark dumplings with a slotted spoon, arrange on plates with the vegetables and garnish with thyme.
