Strawberry Dumplings (Erdbeerknödel)
Erdbeerknödel are Austrian dumplings made from a quark dough wrapped around a whole strawberry, then rolled in buttery caramelized breadcrumbs. In Austria they are often served as a main course rather than a dessert. The dough comes together in minutes, and the sugar in the toasted crumbs adds a caramel note against the soft, tangy cheese. Apricots or plums also work as fillings when strawberries are out of season.
Instructions
Melt the butter in a frying pan, then add the breadcrumbs and sugar. Toast them, stirring well because the sugar makes the crumbs burn quickly, until they turn brown. Set the crumbs aside.
In a large bowl, stir the egg, curd cheese and a pinch of salt until smooth and well blended. Slowly add the flour, stirring until the dough pulls away and sticks to one side of the bowl.
Let the dough rest for about 5 minutes. If it feels too wet, which can happen because of the salt, work in a little more flour.
Flour your hands well. Put a large tablespoon of dough on your palm, add a little flour, and roll it lightly into a small ball.
Flatten the ball, set a strawberry in the middle, and fold the dough up around it. Pinch the seam closed, dust with a little more flour, and roll gently until the dumpling is smooth and round.
Place the dumplings on a floured plate with space between them so they do not stick together.
Bring about 3 liters of water to a boil in a large pot. Lower the dumplings in and boil them uncovered for about 10 minutes, until they float and seem to dance.
Lift the dumplings out and roll them in the toasted crumbs while their surface is still moist, so the crumbs cling evenly. Serve with a little extra toasted crumbs and a sprinkle of icing sugar.
Make it personal.
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