Knead the curd cheese with the flour, butter, salt and caraway seeds. Form the dough into a ball and wrap in plastic wrap, put in the refrigerator for 30 min. Finely grate washed and peeled carrots and the cleaned zucchini. Rinse, clean and finely dice the celery. 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 25 circles with a diameter of 8 cm. Spread the vegetable mixture evenly on them, brush the edges with beaten egg white and press the circles together. Prick dumplings with a fork and brush with egg yolk. Put them on the baking tray and bake in a heated oven at 180 °C on the middle shelf for 20-25 minutes.
Tip: Cook only with high-quality spices – they are the be-all and end-all of a good dish!