Curd dumplings made from potato dough with filling

Ingredients for 1 servings:

• 500 g potatoes
• 400 g low-fat quark, regular or lactose-free
• 300 g flour
• 4 tbsp semolina
• 1 tbsp butter or margarine
• 1 pinch of salt
• 60 g powdered sugar
• 1 packet of vanilla sugar
• 2 eggs
• Filling of your choice, e.g. plum jam, canned apricots or nut nougat cream
• Butter for the mold
• 1 tbsp butter
• 100 g breadcrumbs or biscuit crumbs
• powdered sugar
• 6 scoops of vanilla ice cream or vegan vanilla ice cream

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

for about 15 dumplings

Boil the potatoes with their skins on until soft. At the same time, mix the butter or margarine with the powdered sugar and vanilla sugar. Mix in the quark, flour, eggs, semolina, and salt. Once the potatoes are soft, remove them from the pot, peel them, and mash them. Then add the potato mixture to the quark mixture and mix well. Preheat the steam oven to 95°C or preheat a regular oven with a bowl of water to 95°C (top/bottom heat). Grease the solid bottom of the baking pan with butter. Now form about 15 dumplings from the dough and fill them with, for example, 1 heaped teaspoon of plum jam, 1 canned apricot, or 1 heaped teaspoon of hazelnut spread. Place the dumplings in the baking pan and steam for 10-15 minutes. The shorter the cooking time, the creamier they will be. Make sure the dumplings are nicely rounded for visual appeal, as the way they are placed in the oven will determine how they will look later. While the dumplings are cooking, brown breadcrumbs in a pan with margarine or butter. Once the dumplings are done, remove them from the oven and toss them in the breadcrumbs. Arrange the dumplings on a plate and enjoy with some powdered sugar and vanilla ice cream.