Hungarian curd cheese dumplings

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Mix the sauce powder with 3 tablespoons of milk and sugar. Boil up the rest of the milk. Remove the milk from the heat, add the sauce powder and bring to the boil while stirring. Drain the cherries and collect the juice. Mix 2 tablespoons of cherry juice with starch.

2. 2

   Boil up the rest of the juice with sugar and cinnamon. Stir in starch mixture, bring to the boil again. Fold in cherries. Keep cold. Melt 50 g butter. Mix with egg yolk, quark, semolina, flour, salt and sugar. Beat egg whites until stiff and fold into the quark mixture. Use an ice-cream scoop or two tablespoons of dumplings and put them directly into boiling (not boiling !), slightly salted water. Let it simmer for about 8 minutes. In the meantime melt the remaining fat.

3. 3

   Beat egg whites until stiff and fold into the quark mixture. Use an ice-cream scoop or two tablespoons of dumplings and put them directly into boiling (not boiling !), slightly salted water. Let it simmer for about 8 minutes. In the meantime melt the remaining fat. Fry the breadcrumbs in it. Drain the dumplings and sprinkle with crumble butter. Serve the dumplings with cherry compote (remove the cinnamon stick beforehand) and vanilla sauce

4. 4

   Preparation time: approx. 40 minutes (without cooling time)

Nutrition Facts

KCAL
800 kcal

CARBS
93 g

FATS
31 g

PROTEINS
29 g