Curd dumplings with blueberry nougat filling

Ingredients for 4 servings:

• 250 g quark (cottage cheese)
• 50 g butter
• 1 egg(s)
• 100 g flour
• 50 g durum wheat semolina
• some nougat
• 50 g blueberries
• 1 pinch of salt
• 1 pinch of cinnamon
• 2 tbsp raw cane sugar
• breadcrumbs

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

Beat the butter and egg until fluffy. Add the curd cheese, flour, semolina, and salt, and knead thoroughly. Let the dough rest for 30 minutes. Roll the dough into a log and cut into equal-sized, 1-2 cm thick pieces. Flatten a piece of dough in your hand, but not too thin, and place 1 teaspoon of blueberries and 1 small piece of nougat in the center. Seal the dough tightly around the filling, press down firmly, and shape into a dumpling. Bring lightly salted water to a boil in a wide saucepan, add the dumplings, and immediately reduce the heat to medium so the water is just simmering. As soon as the dumplings float to the surface, they are ready. First, gently loosen the dumplings from the base to prevent them from sticking. Melt 2 tablespoons of butter in a pan and toast the breadcrumbs with the brown sugar. Once lightly browned, remove from the heat, add a pinch of cinnamon, and then toss the cooked dumplings in the butter. Serve everything on a plate and garnish with warm, pureed blueberries. Tip: Flour your hands well when shaping the dumplings, otherwise the dough will stick to your fingers. You can prepare the dumplings ahead of time, but don’t add them to the water until just before serving. They’ll keep frozen for about a year. This recipe also works great with low-fat butter and low-fat curd cheese.