For the dumplings, squeeze out the quark well. To do this, line a sieve with a kitchen towel, add the quark and use the kitchen towel to squeeze out the liquid.
Put the soft butter in a bowl, stir together with a pinch of salt and the grated lemon zest until creamy. Stir in the egg and then add the drained quark and stir in. Finally stir in the flour and semolina. Cover the dough with cling film and let it rest in the refrigerator for at least 1 hour.
Wash the strawberries and pat dry, remove the greens.
Shape the dough into a roll on the floured work surface. If the dough sticks, dust with a little flour. Cut 12 pieces from the rolling pin. Shape the pieces into flat slices with your floured hands. Put a strawberry in the middle of each slice and cover it with the batter. Form round dumplings with floured hands, rotating between your hands. Put the finished dumplings in a cool place until they are ready.
Bring plenty of lightly salted water to the boil in a large saucepan. Reduce the heat and insert the dumplings. Let the dumplings simmer just below the boiling point for about 10 minutes.
For the crumbs, melt the coconut oil in a pan. Roast the ground almonds and desiccated coconut with a pinch of salt over medium heat while turning. Add coconut blossom sugar and mix in.
Lift the finished dumplings out of the pot with a slotted spoon and drain well. Roll in the crumbs, arrange on plates and serve.
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