Beetroot dumplings

Name: Beetroot dumplings
Cook time: 40 min
Yield: 4
Ingredients: 100 g LEIMER dumpling bread, alternative: bread cubes, gluten-free bread cubes, organic bread cubes; 0.5 Piece medium-sized onion; 140 g beetroot, cooked; 15 g butter; 2 tsp balsamic vinegar; 1 Piece eggs; 30 g low-fat cottage cheese; salt, pepper, nutmeg, ground caraway; coriander and sage (fresh and finely chopped or dried); 100 g beetroot, diced (alternatively beetroot juice)

A colorful dumpling variation—aromatic dumplings with a subtle hint of beetroot. Delicious with goat cheese, salad, or tossed in brown butter.

40 min

vegetarian

Ingredients

4 portions

100 g

LEIMER dumpling bread, alternative: bread cubes, gluten-free bread cubes, organic bread cubes

0.5 Piece

medium-sized onion

140 g

beetroot, cooked

15 g

butter

2 tsp

balsamic vinegar

1 Piece

eggs

30 g

low-fat cottage cheese

salt, pepper, nutmeg, ground caraway

coriander and sage (fresh and finely chopped or dried)

100 g

beetroot, diced (alternatively beetroot juice)

Discover now:

LEIMER Dumpling Bread

LEIMER Bread Cubes

Preparation

Finely dice the onion.
Coarsely dice the beetroot.
Melt the butter in a pan, add the diced onion, and sauté until translucent.
Add the beetroot, onion, salt, pepper, nutmeg, caraway, coriander, sage, balsamic vinegar, and egg, and purée finely with a hand blender or in a mixer.
Place the LEIMER dumpling bread, low-fat quark, and puréed beetroot in a bowl, knead well, and leave to rest for approx. 20 minutes.
Bring one pot of salted water to a boil, add the coarsely diced beetroot to the pot.
Knead the dumpling mixture well again (if the mixture is too firm, add a little milk; if it is too soft, add a little LEIMER breadcrumbs or flour). Form 6 dumplings (approx. 60 g each) from the dumpling mixture, place them in the hot water and leave to simmer for approx. 15 minutes (do not boil).