Curd Noodles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 40 g suar, (fine ranulated suar) or powdered suar
- 1 egg (s)
- 1 egg yolk
- 210 g quark, (cow or sheep stopper) approx. 40% fat
- 0.5 ½ vanilla pod (s)
- 1 pinch (s) salt
- 1 lemon (s) - zest, finely grated
- 50 g white bread crumbs (without rind, fresh)
- 6 g semolina, fine wheat semolina
- 50 g poppy seeds, ray seeds, rated or white bread crumbs
- 50 g powdered suar
Print Recipe
Pin Recipe Instructions
- Mix all ingredients (except poppy seeds / crumbs and extra sugar), chill. Let it steep for at least 2 hours.
- Let the small dumplings steep in water mixed with 2 tablespoons of sugar for about 10 minutes.
- Dumplings can be prepared and frozen raw (but lose some of their curd flavor)
- To wutzeln (for non-Austrians: to wrap the dumplings):
- Slowly brown sugar and white breadcrumbs (without butter!) In equal parts.
- Or for poppy lovers:
- Mix equal parts gray seed with sugar and stir in the hot but drained dumplings.
- The following sauce and ice cream combinations go well with this, depending on the season:
- Elder sauce (elderberry) and cinnamon ice cream.
- Blueberry and sour cream ice cream
- Apricot sauce and tahiti vanilla ice cream
- Plum sauce and butterscotch ice cream
- Again a warning: these are not curd dumplings like you get them on ski hats in Austria, with lots of flour and fat crumbs. This is a very fine dessert that is well worth the effort.
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