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Ingredients
Pumpkin-Seed Dumplings with Zucchini Sauce
- Ingredients
- 4 ozs Quark
- 4 ozs Cottage cheese
- 1 bunch Chives
- 3 Tbsps Pumpkin seed (about 45 grams)
- 1 egg
- 2 ozs Wheat semolina
- salt
- 1 large Zucchini (about 300 grams)
- 1 small onion
- 1 garlic clove
- 1 Tbsp Canola oil
- 3 Tbsps Sour cream (about 60 grams)
- Nutmeg
Place quark and cottage cheese in a fine sieve and let drain over a bowl.
Rinse chives, shake dry and slice into rings. Finely chop pumpkin seeds.
Mix together the quark, cottage cheese, chives, egg, pumpkin seeds and semolina in a bowl. Season dough lightly with salt.
Meanwhile, rinse the zucchini and coarsely grate.
Peel the onion and garlic and chop finely.
Heat the oil in a skillet over low heat. Sauté the onion, garlic and zucchini until softened, about 10 minutes.
In a small bowl, mix together 60 ml (approximately 4 tablespoons) water with the sour cream and stir into the zucchini mixture. Season with salt and freshly grated nutmeg.
Bring a pot of salted water to a boil. Using 2 tablespoons, form the dough into ovals and submerge in the water.
Reduce heat and simmer over low heat until dumplings float to the surface, about 10 minutes. Remove with a slotted spoon and serve with the zucchini sauce.
(Percentage of daily recommendation)
| Calorie | 617 cal. | (29 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
Healthy, because
The mixture of curd and cream cheese, pumpkin seeds and wheat provides particularly high-quality protein - without any meat.
Even smarter
Depending on the season, the sauce can also be prepared with leek, pointed cabbage or kohlrabi.