Cook the beef in a pan until tender, then strain and grind. Peel, finely chop and fry the onion with a drop of oil in a frying pan over a medium-high heat. Add half of the cranberry, combine with mincemeat, and flavour with beef seasoning. Continue frying stirring all the time and pouring in the cooked beef stock (1 ladle). Transfer the stuffing to a bowl.
Mash Mazurski Smak quark in a mixing bowl using a fork. Add in the same amount of wheat flour and Łaciate extra butter at room temperature, 1 egg, Herbes de Provence and a pinch of salt. Mash all the ingredients with the fork and mix together until well combined. If the dough is too sticky, pour in a little more flour.
Sprinkle the board or the top with the flour. Put the dough out of the bowl and start to knead. Roll out the ready dough to a thickness of about 0,5 cm and cut out circles about 8 – 10 cm in diameter. Place the portion of the stuffing in the middle of each circle. Seal the edges and lay your dumplings on a baking tray lined with parchment paper. Additionally, seal their sides with a fork and grease with a beaten egg. Bake the dumplings in the oven preheated to 190°C for 15 – 20 minutes.
Fry the onions wedges, pumpkin cubes, remaining dried cranberry, kale and 3 tablespoons French mustard in a frying pan with a drop of oil. Stir and add a tablespoon of honey, season with pepper and salt.
Serve the dumplings hot with the vegetables and the creamy horseradish sauce (stir in 2 tablespoons of horseradish to 100 ml Łaciata cream 18% fat). Scatter over the chives.