Strawberry dumplings

 Strawberry dumplings

Ingredients

Servings:-16+

500 g strawberries

140 g butter (divided)

1 egg

½ tsp lemon zest

500 g quark

300 g flour

2 tsp lemon juice

6 tsp confectioner’s sugar (divided)

100 g breadcrumbs

2 tbsp shredded coconut

flour for dusting

Utensils

plastic wrapbowlfine graterhand mixer with beatersimmersion blenderfine sieveliquid measuring cupcitrus presscutting boardknifefrying panpotcooking spoonslotted spoon

Nutrition per serving

Cal

192

Protein

8 g

Fat

9 g

Carb

21 g

Step 1/5

60 g butter

1 egg

½ tsp lemon zest

500 g quark

300 g flour

plastic wrap

bowl

fine grater

hand mixer with beaters

For the dough, beat part of the butter until smooth, add egg, lemon zest, and quark. Fold in flour. Cover and leave dough to chill for approx. 2 hrs.

Step 2/5

500 g strawberries

2 tsp lemon juice

2 tsp confectioner’s sugar

immersion blender

fine sieve

liquid measuring cup

citrus press

cutting board

knife

For the filling and sauce, wash and prepare strawberries, and set half aside. Puree remaining strawberries and combine with lemon juice and some of the confectioner’s sugar. Press through a sieve for a smoother consistency, if desired.

Step 3/5

flour for dusting

Slightly flour dough and surface, and form a log of approx. 5-cm/2-in. diameter. Cut into equal discs. With slightly floured hands, press one strawberry into the middle of each disc, fold in the dough to encase it completely.

Step 4/5

100 g breadcrumbs

80 g butter

2 tbsp shredded coconut

4 tsp confectioner’s sugar

frying pan

pot

cooking spoon

Put dumplings into a pot of simmering water and let cook for approx. 10 min. In the meantime, toast breadcrumbs in a frying pan without any oil. Melt remaining butter and add to breadcrumbs. Stir in shredded coconut and remaining confectioner’s sugar.

Step 5/5

slotted spoon

Remove dumplings from simmering water and roll in the breadcrumb mix. Serve with strawberry puree. Enjoy!