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; 100 g beetroot, diced (alternatively beetroot juice); 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)

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

100 g

beetroot, diced (alternatively beetroot juice)

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)

Discover now:

LEIMER Dumpling Bread

LEIMER Bread Cubes

Preparation

Dice the onion finely.
Melt the butter in a pan, add the diced onion and sauté until translucent.
Add the cooked beetroot, onion, salt, pepper, nutmeg, caraway, coriander, sage, balsamic vinegar and egg, and blend finely using a hand blender or in a mixer.
Put LEIMER dumpling bread, low-fat quark and the beetroot mixture into a bowl, knead well and let rest for approx. 20 minutes.
Bring a pot of salted water to a boil and add the roughly diced beetroot or beetroot juice.
Knead the dumpling mixture again well (if the mixture is too firm, add a little milk; if it is too soft, add some LEIMER breadcrumbs or flour). Form 6 dumplings (approx. 60 g each) from the mixture, place them into the hot water and let them steep for approx. 15 minutes — do not boil.