Baked Vegetable Dumplings

Knead the curd cheese with the flour, butter, salt and caraway seeds. Form the dough into a ball and wrap in foil, put in the fridge for 30 min. Finely grate washed and peeled carrots and the cleaned zucchini. Rinse and clean the celery and cut into small cubes. Peel and finely chop the onion. Sauté the onion in the oil until translucent, add the vegetable shreds for 5 minutes, after 3 minutes add the celery cubes. Remove the vegetables from the stove and mix with the chives, crème fraîche, Parmesan cheese and spices.

Cover the baking tray with parchment paper and roll out the dough to the thickness of the back of a knife. Cut out a circle with a diameter of 8 cm per pocket. Spread the vegetable filling evenly, brush the edges with beaten egg white and press the circles together. Prick the dumplings with a fork and brush with egg yolk. Place on the baking tray and bake in the heated oven at 180 °C on the middle shelf for 20-25 minutes.

Tip: Always use aromatic spices to refine your dishes!

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