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Salad with dumpling balls

A colorful salad with dumpling balls made from Burgis dumpling dough. With the fruity blackberry and rosemary vinaigrette perfect for summer.

LEIMER Partner
25 min
Salat mit Knödelbällchen

Ingredients (for 4 portions)

0.5 Bunch
Spring onion
150 g
Mountain cheese
0.5 Pack
Burgis Bavarian Dumpling Dough (750g)
100 g
LEIMER Panko Breadcrumbs
100 ml
Olive oil
200 g
Leaf salad
1 Piece
6 Piece
50 g
Flaked almonds
40 g
Beet sprouts
200 g
0.5 Bunch
0.5 Piece
3 dsp
Olive oil
2 dsp
Balsamic vinegar
1 tsp
Salt, pepper
Discover now:


  • Wash the spring onions and then chop them with the mountain cheese. Add both to the Burgis Bavarian Dumpling Dough and mix well.
  • Form small dumplings and roll them in the panko flour. Heat a pot with olive oil and fry the dumplings carefully until golden brown.
  • In the meantime, wash the lettuce and cut into bite-sized leaves. Wash the blackberries and radish and beet sprouts. Remove the avocado from the pit and cut into thin slices with the radishes.
  • Heat the flaked almonds briefly in a non-stick frying pan.
  • For the dressing, place half of the blackberries in a tall mixing bowl along with rosemary, olive oil, balsamic vinegar, mustard, salt and pepper. Blend everything into a fine cream and pour it all over the salad.
  • Finally, put all the ingredients in a bowl and place the dumplings on top. Add the remaining fresh blackberries on top of the salad and enjoy.