Summary

Ingredients

• 250 g quark (curd cheese)
• 50 g butter
• 1 egg (s)
• 100 g flour
• 50 g durum wheat semolina
• some nougat
• 50 g blueberries
• 1 pinch (s) salt
• 1 pinch (s) cinnamon
• 2 tablespoon raw cane sugar
• Breadcrumbs

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Instructions

1. Beat the butter and egg until frothy. Add curd cheese, flour, semolina and salt and knead well. Let the dough rest for 30 minutes.
2. Roll the dough into a roll and cut pieces of equal size 1-2 cm thick. Press a piece of dough flat in your hand, but not too thin, and place 1 teaspoon of blueberries and 1 small piece of nougat in the middle of the dough. Close the dough well around the filling, press firmly together and shape into a dumpling.
3. Bring lightly salted water to the boil in a large saucepan, add the dumplings and immediately set to medium heat so that the water only boils slightly. As soon as the dumplings float on the surface of the water, they are ready. At the beginning, if necessary, gently loosen the dumplings from the base so that they do not stick.
4. Melt 2 tablespoons of butter in a pan and toast the breadcrumbs with the whole cane sugar in them and, as soon as they are lightly browned, remove them from the stove, add a pinch of cinnamon and then toss the cooked dumplings in it.
5. Arrange everything on a plate and serve with mashed blueberries, if heated.
6. Tip:
7. Flour your hands well to shape the dumplings, otherwise the dough will stick to your fingers.
8. You can prepare the dumplings, but add them to the water just before serving. They keep frozen for about 1 year.
9. Recipe also works great with semi-fat butter and low-fat curd.