Spinach Quark Dumplings

Ingredients

• 120 g rye flour (Type 1150)
• 80 g wheat flour
• 1 egg
• Salt
• 50 g onions (1 onion)
• 1 Garlic clove
• 170 g chopped spinach (frozen)
• 100 g low-fat quark
• 25 g grated Parmesan
• Pepper
• nutmeg
• 0.5 bunch Chives
• 60 g yogurt butter

Instructions

1. 1.

   Mix rye and wheat flour in a bowl, press a well into the center. Add egg, 1/2 tsp salt and 4 tbsp lukewarm water to the well. With a fork whisk from inside out, adding a little flour.

2. 2.

   Then knead everything with the dough hooks of an electric mixer until a dough forms. Wrap in cling film and let rest at room temperature for 45 minutes.

3. 3.

   Meanwhile peel onion and garlic. Halve the onion and finely dice it; chop the garlic.

4. 4.

   Bring frozen spinach, garlic and onion to a boil with 3 tbsp water in a pot. Cover and simmer over medium heat for 10 minutes. Then evaporate all liquid in an open pot and let the mixture cool slightly.

5. 5.

   Mix quark and 1 tsp grated Parmesan into the spinach. Season with salt, pepper and freshly grated nutmeg to taste.

6. 6.

   Divide dough into four equal portions. Roll one portion as thinly as possible on a pasta machine into long strips about 8 cm wide. (Wrap remaining dough and let rest.)

7. 7.

   Cut roughly 12 circles (about 8 cm diameter) with a round cutter and place them side by side on a floured surface. Spoon a small dollop of spinach mixture into the center of each circle.

8. 8.

   Brush dough edges lightly with water, fold each piece in half to form crescent shapes and press edges firmly together. Place on a floured baking sheet and cover with a clean kitchen towel. Repeat with remaining dough, filling and shaping.

9. 9.

   Drop dumplings into batches in plenty of boiling salted water and cook for about 6 minutes over medium heat. Drain in a colander or lift with a slotted spoon and let drain.

10. 10.

    Wash chives, shake dry and cut into rings.

11. 11.

    Melt butter in a large pan and season with freshly grated nutmeg and pepper. Briefly reheat dumplings in the pan (do not fry). Sprinkle with remaining Parmesan and chives before serving.