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:
Combine quark, eggs, egg yolks, breadcrumbs, butter, 1 tsp vanilla extract, lemon zest, and half of the lemon juice in a bowl and mix with a spoon until smooth. Chill the dough for at least 30 minutes to firm it up.
Step 2 of 6:
Add shredded coconut to a pan and toast until golden brown without any fat.
Step 3 of 6:
Wash strawberries, remove the green tops, halve or quarter them depending on size, and place in a pot. Add 50 g sugar, 1 tsp vanilla extract, and the remaining lemon juice. Bring the berries to a boil to release their juice, then remove from heat. Puree the strawberries with an immersion blender and return to the stove. Simmer the berries over low heat for about 7-10 minutes until the sauce thickens slightly.
Step 4 of 6:
Using damp hands, form 12 balls from the dough. To ensure the balls are the same size, you can measure the dough with an ice cream scoop.
Step 5 of 6:
Add the dumplings to lightly boiling, salted water and simmer for 10 minutes over low heat. A large pot is best for this. At the beginning of the cooking process, loosen the dumplings from the bottom with a spoon to prevent sticking. Remove with a slotted spoon and drain.
Step 6 of 6:
Roll the dumplings in shredded coconut and serve with the strawberry sauce.
