Mix the dumpling dough with the eggs and quark. Heat the fat in a pan. Spread the batter in the pan with 2 tablespoons and bake on both sides. Keep warm on paper towels. Serve with creme frâiche and smoked salmon and garnish with dill.
As finger food:
Place a round cookie cutter (diameter 4.5 cm) in the hot pan and fill in some batter with a tablespoon. Remove the cookie cutter. Do this until the pan is full. Fry the dough circles on both sides. Then soak up the excess fat with kitchen paper. Spread the creme frâiche on it with a knife. Cut the smoked salmon into small diamonds and place on the creme frâiche. Garnish with dill.
This amount of dough makes about 60 pieces.
The whole thing can of course also be served sweet with applesauce and cinnamon / sugar.
Ingredients
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