Recipe online
fissler.com/Recipe
Quark dumplings in strawberry sauce
- Total Time
- 50 min
- Cooking Time
- 20 min
- Preperation Time
- 30 min
- Yield
- 12 pieces
Ingredients
- 500 gQuark 20% fat content
- 2 eggs
- 2 egg yolks (optionally 1 egg instead of 2 egg yolks)
- 200 gBreadcrumbs (wheat or gluten-free)
- 50 gCane sugar
- 50 gmelted butter
- 2 tspVanilla extract
- 1Lemon, zest and juice
- 500 gStrawberries
- 150 gdesiccated coconut
Instructions
Step 1 of 6:
In a bowl, use a spoon to mix quark, eggs, egg yolk, breadcrumbs, butter, 1 tsp vanilla extract, lemon zest, and half of the lemon juice into a smooth mixture. Chill the dough in the fridge for at least 30 min so it firms up.
Step 2 of 6:
Add the desiccated coconut to the Frying Pan and toast without any fat until golden brown.
Step 3 of 6:
Wash the strawberries, remove the green tops, halve or quarter them depending on size, and place them in a saucepan. Add 50 g sugar, 1 tsp vanilla extract, and the remaining lemon juice. Bring the berries to the boil so they release their juices, then remove from the heat. Puree the strawberries with a hand blender and return them to the heat. Let the berries simmer over low heat for about 7-10 min until the sauce thickens slightly.
Step 4 of 6:
With damp hands, shape the dough into 12 balls. To make them all the same size, you can portion the dough with an ice cream scoop.
Step 5 of 6:
Add the dumplings to lightly boiling salted water and let them simmer over low heat for 10 minutes. A large saucepan works best for this. At the start of cooking, use a spoon to loosen the dumplings from the bottom so they do not stick. Remove with a slotted spoon and let them drain.
Step 6 of 6:
Roll the dumplings in desiccated coconut and serve with the strawberry sauce.