Curd dumplings alla 4Hauben – napkin dumplings made from coarse curd cheese

Ingredients for 4 servings:

• 500 g quark (cottage cheese), coarse
• 140 g semolina
• 120 g butter or margarine
• 3 eggs
• 1 butter for pouring over
• 1 breadcrumbs for browning
• Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Cooked whole, without flour and sugar

Combine the coarse curd cheese, semolina, egg yolks, melted butter/margarine, and salt with a whisk or a mixer fitted with a dough hook. Fold in the beaten egg whites, and refrigerate the mixture for five minutes. Transfer the cooled mixture to a tea towel, fold it up, and tie the ends with string. Simmer the dumpling in salted water for one hour. Brown the crumbs in a pan; I skip the butter or oil here. Cut the dumpling open, drizzle with a little melted butter, and sprinkle with browned breadcrumbs. Sprinkle with powdered sugar at the table, if desired. This recipe does not contain sugar; alternatives can be added for diabetics. This recipe serves four people as a main course and eight people as a dessert. Cook larger batches in separate batches, as the dumpling will otherwise not cook through. All kinds of compotes, preserved fruit, plum compote, elderberry compote, etc. can be served with it.