Quark dumplings in strawberry sauce
This summery recipe comes from @voll_korn and is prepared in the Original-Profi Collection®.
50 min
Total Time
20 min
Cooking Time
30 min
Preperation Time
Ingredients
| 500 g | Quark 20% fat content |
| 2 eggs | |
| 2 egg yolks (optionally 1 egg instead of 2 egg yolks) | |
| 200 g | Breadcrumbs (wheat or gluten-free) |
| 50 g | Cane sugar |
| 50 g | melted butter |
| 2 tsp | Vanilla extract |
| 1 | Lemon, zest and juice |
| 500 g | Strawberries |
| 150 g | desiccated 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.
