Strawberry Dumplings with Hazelnuts

Ingredients

• 400 g low‑fat quark
• 1 Organic lemon
• 2 Eggs
• 70 g spelt whole‑grain flour
• 80 g semolina
• 70 g whole‑grain breadcrumbs
• 40 g sour cream (2 tbsp)
• 40 g coconut blossom sugar (4 tbsp)
• 500 g strawberries
• 1 vanilla pod
• 1 tbsp honey
• Salt
• 100 g ground hazelnut kernels

Instructions

1. 1.

   Drain the quark well. Scrape off the lemon zest, dry it, and squeeze out the juice. Mix the quark with eggs, flour, semolina, breadcrumbs, sour cream, coconut blossom sugar, and a pinch of lemon zest into a dough. If the dough feels too wet, add a little more flour. Chill the mixture for about an hour.

2. 2.

   Meanwhile, gently clean, wash, and pat dry the strawberries; set aside 8 for stuffing and slice the rest in half. Split the vanilla pod lengthwise and scrape out the seeds with a knife. Puree the remaining strawberries with vanilla seeds, honey, and lemon juice. Pour the puree into glasses and refrigerate.

3. 3.

   Take spoonfuls of dough, shape them into balls, flatten slightly, place one strawberry in the center, wrap with dough, and form round dumplings—8 in total. Drop the dumplings into lightly salted boiling water and simmer for 10 minutes over low heat.

4. 4.

   While the dumplings cook, toast hazelnuts in a hot dry pan over medium heat for 3 minutes. To serve, lift the dumplings from the water with a slotted spoon, drain, coat them in toasted hazelnuts, and garnish with reserved strawberry slices and strawberry puree.