Dumplings with Broccoli Curd Filling

Make a smooth pasta dough with salt, flour, egg, oil and a little bit of water. The dough should be elastic and not too soft, not too firm. Wrap it in plastic wrap and let it rest in the refrigerator for about 1 hour.

Chop the broccoli, also the cooked ham. Mix well the curd cheese, crème fraîche, ham, kitchen herbs and pepper, add the broccoli and season lightly with iodized salt.

Roll out the pasta dough very thinly and cut into squares (about 8-10 cm). Put a heap of the broccoli filling on it, spread it all around with ice cream and fold it into a triangle. Use a fork to smooth the edges all around. Then cook the pastry corners in boiling salted water.

Cut the mushrooms into slices and the onions into fine rings. Fry the onion rings in clarified butter until soft, add the mushrooms, continue to fry briefly and pour in the whipped cream and cook gently. Divide everything evenly in portions on plates and place the cooked and lightly fried dumplings on top.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything at hand!

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