Strawberry Quark Dumplings

Ingredients

• 250 g low‑fat quark
• 1 Organic lemon
• 120 g whole wheat flour
• 3 tbsp coconut palm sugar
• 1 egg
• 80 g soft yogurt butter
• Salt
• 200 g red rhubarb
• 750 g large round strawberries
• 6 pieces cube sugar
• 1 tbsp pistachio kernels

Instructions

1. 1.

   Place the quark in a fine sieve and drain.

2. 2.

   Wash, dry‑rub the lemon and grate 1 tsp zest finely. Halve the lemon, squeeze one half. (Use the rest elsewhere.)

3. 3.

   Combine quark with flour, egg, butter, lemon zest, 1 tbsp coconut palm sugar and a pinch of salt in a bowl. Quickly knead into a smooth dough and chill for 30 minutes.

4. 4.

   Meanwhile wash, trim and slice rhubarb thinly. In a small pot mix with remaining coconut palm sugar and 5 tbsp water. Let steep for 10 minutes.

5. 5.

   Gently rinse strawberries in a bowl with water, pat dry with paper towels and clean them.

6. 6.

   Set aside 6 berries. Blend the rest of the strawberries in a tall vessel with an immersion blender, then strain through a fine sieve.

7. 7.

   Bring rhubarb to a boil and simmer on low heat for 5 minutes. Let cool and mix with strawberry puree. Season sauce with 1 tbsp lemon juice.

8. 8.

   In a wide pot bring plenty lightly salted water to a boil. Halve each cube sugar piece, chop pistachios.

9. 9.

   Shape the quark dough into a roll on a floured surface and cut into 12 equal pieces.

10. 10.

    Flatten each piece. Cut strawberries in half and place one half and ½ cube sugar on top of each piece.

11. 11.

    With slightly floured hands shape the dough around the filling so that 12 even dumplings form.

12. 12.

    Drop dumplings into boiling water and cook for 12–15 minutes over medium heat, stirring once to keep them turning.

13. 13.

    Serve sauce on a plate. Lift dumplings with a slotted spoon, let drain briefly and arrange on plates. Sprinkle pistachios and serve immediately.