Summary

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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
7. 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.