Vegetable dumplings with a cheese core

Alongside the classic dumpling variations with speck, spinach or beetroot - often served as a trio during Toerggelen - there are also sweet versions with plums, apricots, strawberries and vanilla sauce. This time, we are trying a recipe for a healthy version with vegetables.

Ingredients for about 16 dumplings:

• 300 g dumpling bread (stale white bread, cut into small cubes)
• ½ onion
• 2 cloves of garlic
• 1 tablespoon of butter for sautéing
• 3 tablespoons of flour
• 3 tablespoons of finely chopped parsley
• ½ red pepper and some leek
• 1 carrot
• 200 ml milk
• 250 g quark
• 1.5 teaspoons of salt
• 4 eggs
• diced cheese of your choice (one that melts well)
• salt and pepper
• Parmesan, butter and chives for serving

10 steps for preparation:

• Put the dumpling bread in a large bowl and add the flour and finely chopped parsley.
• Finely chop the onion and garlic and sauté in a pan with one tablespoon of butter.
• Finely chop the leek, dice the red pepper and carrot, add them to the onion in the pan and sauté for a few minutes.
• Season with salt and pepper (the vegetables should still have a slight bite), then after a few minutes, remove the pan from the heat and, once cooled, mix everything with the dumpling bread.
• In a separate bowl, whisk the milk, quark, eggs and salt, then pour the mixture over the dumpling bread.
• Using a spoon, stir the ingredients until everything is well combined, then let the mixture rest in the refrigerator for at least half an hour.
• Cut the cheese into cubes and bring a large pot of salted water to the boil.
• Take a small amount of the mixture in your hand and place a cheese cube in the centre.
• With damp hands, roll the dumpling until its surface is smooth and sealed, pressing the mixture together firmly as you go.
• Cook the dumplings in the simmering salted water for 15 minutes.

The finished dumplings taste best served with grated Parmesan, brown melted butter and chives. It also smells delicious!