Vegetarian Chinese Hot Pot

Ingredients

• 125 g low-fat quark
• 50 g hazelnuts
• 50 g walnuts
• 200 ml instant vegetable broth
• 80 g semolina
• 1 whole fresh egg
• 2 tbsp chopped chives
• 200 g Broccoli florets
• 200 g carrots
• 200 g mushrooms
• 200 g small zucchini
• 1500 ml vegetable stock (from a jar, or substitute with vegetable broth)
• soy sauce

Instructions

1. 1.

   Drain the quark in a sieve. Finely grind the nuts. Bring the broth to a boil, add the semolina and let it thicken on a turned-off stove for several minutes.

2. 2.

   When the semolina has cooled to hand warmth, mix in the nuts, quark, egg and chives, and season with salt. With damp hands form small dumpling-like balls. Leave them open to set.

3. 3.

   Wash and prepare the vegetables: peel the carrots and cut into about 3 cm long pieces; slice the zucchini into 1–2 cm thick rounds.

4. 4.

   Bring the vegetable stock to a boil on the stove and season with soy sauce.

5. 5.

   First parboil the carrots for about 10 minutes (they should still be crisp). Blanch the broccoli in the broth for about 5 minutes, then add the zucchini and mushrooms for about 3 minutes each.

6. 6.

   Arrange the drained vegetables on a plate. Taste the stock again— it should not be too salty, as it will concentrate during cooking.

7. 7.

   Cook the vegetables and dumplings together with skewers or preferably in small baskets in the stock until done.