Strawberry Dumplings with Two Kinds Of Dips
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 300 g jacket potato (s), floury-boilin, cooked and pressed throuh the potato press
- 200 g quark (20%)
- 250 g wheat flour, smooth
- 80 g butter
- 50 g wheat semolina
- 1 egg (s)
- 1 egg yolk
- 20 strawberries, approx., Washed, drained well and cleaned
- some lemon zest, untreated
- Flour for the work surface
For the dip:
- 0.5 ½ lemon (s), juice from it
- 1 cup sour cream (250 g)
- 10 strawberries, approx., Washed, drained well and cleaned
- 1 tablespoon powdered sugar
- 1 tablespoon sugar
To sprinkle:
- 30 g butter
- 60 g breadcrumbs
- 2 teaspoons sugar
- 1 pinch (s) cinnamon powder
For dusting:
- some powdered sugar
Print Recipe
Pin Recipe Instructions
- Knead all ingredients for the dough (the potatoes should still be warm) and let rest for about 15 minutes. If the dough is too soft, add a little more flour. Shape into a thick roll on the floured work surface and divide into pieces - around 16 for large strawberries and around 20 for medium-sized strawberries.
- Then press each piece flat with the ball of your hand on the well-floured surface, place a strawberry on it, cover with the dough, close tightly and shape into a dumpling with your hands. Let the dumplings cook in low-boiling, salted water for about 10 minutes.
- Meanwhile, for the strawberry dip, puree the remaining strawberries and sugar with the magic wand. For the second dip, mix the sour cream, lemon juice and powdered sugar well.
- For the butter crumbs, melt the butter in a large pan. Add the breadcrumbs, sugar and cinnamon and roast a little over medium heat. Carefully lift the dumplings out of the cooking water, drain and roll them in the butter crumbs.
- Arrange the dumplings on plates with a dollop of white and red dip each, possibly pull the red sauce through the white sauce and sprinkle with powdered sugar if you like.
- We have these dumplings every year during the strawberry season. You make a little effort and sticky hands, but the taste experience makes up for it
- Tip: I usually prepare another corresponding amount of berries for 1 x dumpling and freeze them so that they can be served on the table outside of the season. For the strawberry sauce I let it thaw, put it in the dumplings while still frozen and then cook them for about 5 minutes longer.
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