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
Curd Noodles
Curd Noodles
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Instructions

  1. Mix all ingredients (except poppy seeds / crumbs and extra sugar), chill. Let it steep for at least 2 hours.
  2. Let the small dumplings steep in water mixed with 2 tablespoons of sugar for about 10 minutes.
  3. Dumplings can be prepared and frozen raw (but lose some of their curd flavor)
  4. To wutzeln (for non-Austrians: to wrap the dumplings):
  5. Slowly brown sugar and white breadcrumbs (without butter!) In equal parts.
  6. Or for poppy lovers:
  7. Mix equal parts gray seed with sugar and stir in the hot but drained dumplings.
  8. The following sauce and ice cream combinations go well with this, depending on the season:
  9. Elder sauce (elderberry) and cinnamon ice cream.
  10. Blueberry and sour cream ice cream
  11. Apricot sauce and tahiti vanilla ice cream
  12. Plum sauce and butterscotch ice cream
  13. 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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