curd dumplings

Ingredients for 4 servings:

• 40 g sugar (fine granulated sugar) or powdered sugar
• 1 egg(s)
• 1 egg yolk
• 210 g quark (cow or sheep curd) approx. 40% fat
• ½ vanilla pod(s)
• 1 pinch of salt
• 1 lemon(s) – zest, finely grated
• 50 g white bread crumbs (without crust, fresh)
• 6 g semolina, fine wheat semolina
• 50 g poppy seeds, grey poppy seeds, grated or white breadcrumbs
• 50 g powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

fine dessert

Mix all ingredients (except poppy seeds/crumbs and extra sugar) and chill. Let stand for at least 2 hours. Add 2 tablespoons of the sugar to small dumplings and let stand for about 10 minutes in water. Dumplings can be prepared and frozen raw (but they will lose some of their curd flavor). For Wutzeln (for non-Austrians: for wrapping the dumplings): Gently brown equal parts sugar and white breadcrumbs (no butter!). Or for poppy seed lovers: Mix equal parts grey poppy seeds and sugar and toss the hot, drained dumplings in it. The following sauce and ice cream combinations go well with them, depending on the season: elderberry sauce and cinnamon ice cream. Blueberry and sour cream ice cream, apricot sauce and Tahitian vanilla ice cream, plum sauce and butterscotch ice cream. Another warning: these aren’t the kind you get at ski huts in Austria, with lots of flour and greasy breadcrumbs. This is a very fine dessert, well worth the effort.