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austrian

Carinthian Noodle Dumplings with Mint Yogurt and Cucumber Salad

This simmered dish pairs plain yogurt with cucumber, thinly sliced, fresh mint, chopped and quark. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Medium
Balanced Vegetarian
300 kcal 2000 kcal
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Estimated macros per portion

50 g Protein
48 g Carbohydrates
34 g Fat
4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 180g quark (well-drained) 121 kcal
  • 50g egg 72 kcal
  • 30g breadcrumbs 119 kcal
  • 40g semi-hard cheese (emmental style), cubed 152 kcal
  • 120g plain yogurt 73 kcal
  • 180g cucumber, thinly sliced 27 kcal
  • 10g white wine vinegar 8 kcal
  • 10g olive oil 88 kcal
  • 6g fresh mint, chopped 2 kcal
  • 10g lemon juice 3 kcal
  • 4g sugar 15 kcal
  • 1 tsp (2g) salt and black pepper 0 kcal

Cooking instructions

  1. semi-hard cheese (emmental style)
    Bring a medium pot of salted water to a gentle simmer (do not boil hard).
  2. quark (well-drained)eggbreadcrumbsfresh mintsalt and black pepper
    In a bowl, mix quark, egg, breadcrumbs, and salt until a soft dough forms; fold in chopped mint.
  3. semi-hard cheese (emmental style)
    Press a cube of cheese into the center of the dough and shape into 2 to 3 oval dumplings; chill 5 minutes if sticky.
  4. quark (well-drained)
    Simmer dumplings 12 to 15 minutes until they float and feel set; lift out with a slotted spoon and drain well.
  5. cucumberwhite wine vinegarolive oilsugarsalt and black pepper
    Meanwhile, toss cucumber with vinegar, sugar, a pinch of salt, and olive oil; let stand 5 minutes.
  6. plain yogurtcucumberlemon juicesalt and black pepper
    Whisk yogurt with lemon juice, black pepper, and a little salt; spoon over dumplings and serve with the cucumber salad.

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