Topfenknödel (Dumplings) with Strawberry Filling
Topfenknödel (Dumplings) with Strawberry Filling - Dumplings with gorgeous red filling!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 578 cal. | (28 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 18 g | (72 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 9.5 μg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 22.9 μg | (51 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 90 mg | (95 %) | ||
| Potassium | 536 mg | (13 %) | ||
| Calcium | 213 mg | (21 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 85 mg | |||
| Complete sugar | 31 g |
Ingredients
- Ingredients
- lemons
- 600 grams Strawberries
- 1 tsp powdered sugar
- 600 grams Quark
- 1 egg
- 70 grams Pastry flour
- 70 grams Semolina flour
- 120 grams breadcrumbs
- 3 Tbsps Sour cream (60 grams) (approximately 2 oz)
- 3 Tbsps sugar (60 g ) (approximately 2 oz)
- salt
- 50 grams Cultured butter
- cinnamon
Preparation steps
Rinse lemon, zest and set aside. Cut in half and squeeze juice.
Rinse strawberries and remove stems. Set aside 12 for the filling and 8 for garnish. Puree the remaining strawberries with powdered sugar and 1 tablespoon lemon juice and press through a sieve.
For the dumplings, drain quark well and press liquid out if necessary. Mix quark with egg, flour, semolina, half the breadcrumbs, sour cream, 2 tablespoons sugar and lemon zest to form a dough. Chill about 1 hour.
Divide the dough into 12 pieces, flatten, press a strawberry into the center, wrap with dough and form into a ball.
Bring salted water to a simmer and cook the dumplings about 10 minutes.
Meanwhile, melt butter in a saucepan. Add remaining breadcrumbs, cinnamon and sugar and mix. Remove dumplings from the water with a slotted spoon and drain. Roll in the crumbs. To serve, arrange with the strawberry sauce on 4 plates and garnish with remaining strawberries.
