Savory Quark Dumplings

Ingredients

• 175 g whole grain wheat toast
• 50 g Butter (room temperature)
• 1 Organic Orange
• 1 egg
• 1 egg yolk
• Salt
• 400 g Low-fat quark
• 1 bunch radishes
• 300 g kohlrabi (1 bulb)
• 1 Red Onion
• 0.5 lemon
• 2 tbsp coarse mustard
• 2 tbsp Rapeseed oil
• 1 packet garden cress
• 1 packet purple shiso

Instructions

1. 1.

   Remove the bread from its packaging and pulse in a stand mixer or food processor until finely ground.

2. 2.

   Beat the butter with an electric whisk until creamy. Wash and dry the orange, grate 1 tablespoon of zest.

3. 3.

   Separate one egg white for another use. Mix yolk, whole egg, breadcrumbs, orange zest, and a generous pinch of salt; fold in the butter. (Reserve the egg white.)

4. 4.

   Add the quark. Process everything into a smooth batter and cover it to chill in the refrigerator for 2 hours, stirring several times during this period.

5. 5.

   Clean and peel the radishes and kohlrabi. Peel the onion. Slice all vegetables very thinly with a mandoline and place them in a bowl. Squeeze the lemon juice over the salad.

6. 6.

   Whisk together lemon juice, mustard, salt, pepper, and rapeseed oil; pour over the vegetables and mix well. Let the mixture marinate for 30 minutes.

7. 7.

   Bring 3 liters of salted water to a boil in a large wide pot. With damp hands form 12 evenly sized dumplings from the batter.

8. 8.

   Drop the dumplings into the boiling water, let them come to a boil once, then cover and simmer on the edge of the heat for 12–14 minutes. The dumplings are cooked when they float to the surface.

9. 9.

   Distribute the salad onto plates. Cut the garden cress from its stems and scatter it over the salad.

10. 10.

    Lift the dumplings out of the water, let them drain, and arrange them atop the salad. Drizzle with a little olive oil before serving.