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Ingredients
Topfenknödel (Dumplings) with Strawberry Filling
- 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
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.
(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 %) |