Curd cherry dumplings

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Place the quark, 50 g butter, flour, semolina, 2 egg yolks, lemon zest, 1 pinch of salt and 3 tbsp. sugar in a bowl and knead into a smooth dough using the dough hooks of the hand mixer. Form the dough into a roll (approx. 12 cm long) and chill for approx. 2 hours. Pour the cherries into a sieve and drain well

2. 2

   Cut the vanilla pod lengthwise and scrape out the pulp. Stir 3 tablespoons of milk with starch until smooth. Stir in 1 egg yolk. Put 420 ml milk, vanilla pulp and approx. 2 tbsp. sugar in a pot and bring to the boil, turn off the heat. Add the starch milk while stirring and simmer for about 1 minute in the after-heat. Pour into a jug and let cool down

3. 3

   Cut the quark dough into 10-12 slices. Fill the slices with 2-3 cherries each and form them into dumplings, if necessary shape them with floured hands. Bring salted water to the boil, add dumplings and cook over low heat for about 20 minutes

4. 4

   Meanwhile, fry the breadcrumbs in a pan without fat, add 1 tablespoon of sugar and 25 g of butter and melt the butter while turning. Remove the dumplings with a skimmer, roll them immediately in crumbs and arrange on plates with warm or cold vanilla sauce. Decorate with lemon balm if desired.

5. 5

   With 6 people:

6. 6

   waiting time approx. 2 hours

Nutrition Facts

KCAL
420 kcal

CARBS
52 g

FATS
17 g

PROTEINS
13 g