Topfenknödel mit Erdbeerfüllung

Ingredients

• 400 g fresh ripe strawberries
• 2 tbsp powdered sugar
• 1 tbsp Lemon Juice
• 600 g quark
• 1 egg
• 70 g flour
• 70 g semolina
• 60 g breadcrumbs
• 3 tbsp sour cream
• 4 tbsp sugar
• 1 tsp lemon zest
• Salt
• 100 g butter
• 8 tbsp breadcrumbs
• 2 tbsp cinnamon-sugar mix
• 8 strawberries (for garnish)

Instructions

1. 1.

   Wash, trim and set aside 12 strawberries. Puree the remaining strawberries with powdered sugar and lemon juice, then strain through a sieve.

2. 2.

   Drain the quark well and press if necessary. Mix in egg, flour, semolina, breadcrumbs, sour cream, sugar, and lemon zest to form a dough. If too wet, add more flour. Chill for about 1 hour. Scoop tablespoon-sized portions of dough, shape into dumplings, flatten slightly, place one strawberry in the center, wrap with dough, round them, and drop into lightly salted simmering water; cook for about 10 minutes until done.

3. 3.

   Melt butter, combine with breadcrumbs and cinnamon-sugar. Remove dumplings from water with a slotted spoon, drain, coat in breadcrumb mixture, serve on plates with strawberry sauce and garnish with strawberries.