Curd Dumplings Alla 4Huben – Napkin Dumplings Made from Coarse Curd Cheese
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g quark (curd cheese), coarser
- 140 g semolina
- 120 g butter or mararine
- 3 egg (s)
- 1 butter to pour over
- 1 breadcrumbs for browning
- salt
Print Recipe
Pin Recipe Instructions
- Mix the coarse curd cheese, semolina, egg yolks, melted butter / margarine and salt with the whisk or mixer with yeast dough hook, fold in the egg whites and place the mixture in the refrigerator for five minutes. Put the cooled mass on a tea towel, fold it in and tie the ends with twine. Let the dumplings simmer in salted water for 1 hour.
- Brown the breadcrumbs in a pan, I`ll save the butter or oil here.
- Cut open the dumpling, pour some melted butter over it and sprinkle with browned breadcrumbs. Sprinkle with icing sugar at the table depending on your preference.
- The recipe does not contain sugar, the sweetening at the table can also be made with alternatives for diabetics.
- The amount given is sufficient for 4 people as a main course and 8 people as a dessert.
- Cook larger quantities in parts, otherwise the dumpling will not cook through.
- All sorts of compotes, preserved fruit, plum roasters, elderberry cooks, etc. can be served with this
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