Filled Curd Pastries

For the dough, mix diet margarine, egg and salt until fluffy, mix well with low-fat curd and flour and leave to rest in a cool place.For the filling, cut poultry meat into small cubes. Sauté chopped onions in diet margarine, add meat and fry briefly. Deglaze with white wine and cook until wine evaporates and meat is cooked. Add the cooked, strained potatoes, egg whites, Parmesan cheese and spices, mix well and season to taste.Roll out the curd dough to a thickness of about 2 mm, brush with beaten egg and cut out circles of equal size using a round mold. Place the filling in the center with a spoon, fold and press the edges firmly with a dinner fork. Cook in salted water for about 5 minutes.Steam the vegetables cut into strips in vegetable soup until crisp, add salt.For the sauce, mix the yogurt with the spices, garlic and chives.

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