Rhubarb Dumplings
Ingredients
- For the dough
- 300 grams Quark
- 1 egg yolk
- 100 grams sugar
- 1 tablespoon softened butter
- ½ Vanilla bean (sliced)
- For preparing
- Pastry flour (for kneading)
- For the crumbs
- 120 grams butter
- 100 grams breadcrumbs
- 2 tablespoons powdered sugar
- 1 teaspoon Ground cinnamon
Preparation steps
For the potatoes: Rinse potatoes and boil for 25-30 minutes in salted water.
Drain, evaporate, peel and press through a ricer. Let cool completely.
For the filling: Rinse rhubarb, cut into 2 cm pieces and combine with grenadine and jam sugar and let stand for about 1 hour. Boil and cook for 4 minutes until bubbly. Let cool.
For the dough: Combine quark, egg yolks, sugar, butter, vanilla seeds and knead into a smooth dough. Wrap in plastic and chill for 30 minutes.
Divide dough into small dumplings and shape into flat circles, about 8 cm (approximately 3 inches) in diameter. Place a bit of filling on each and fold in half to form a crescent. Boil in water for about 5 minutes.
For the crumbs: Heat butter in a frying pan, add crumbs, powdered sugar and cinnamon.
Remove dumplings from pot with a slotted spoon. Drain and serve sprinkled with breadcrumbs.
