Curd nougat dumplings on a strawberry mirror

Ingredients for 4 servings:

• 250 g quark (cottage cheese), 20% fat
• 50 g breadcrumbs
• 50 g semolina (wheat)
• 50 g butter
• Salt
• 1 egg(s)
• 100 g nougat, for the filling
• 80 g breadcrumbs
• 80 g butter
• Cinnamon
• 250 g strawberries, frozen
• 60 g icing sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

Dumplings: Cream the butter until softened. Stir in the remaining ingredients and let it rest in the cold water for about 20 minutes. Divide the dough into 12 equal pieces, fill with nougat, and form dumplings. Let the dumplings cook in boiling salted water for 10-15 minutes. Drain and roll in buttercrumbs. Buttercrumbs: Melt the butter, add the crumbs, and toast briefly. Mix with cinnamon and powdered sugar, if desired. Strawberry glaze: Heat the strawberries and powdered sugar in a saucepan and puree. If you don’t want any seeds in the fruit glaze, strain the puree through a sieve. Serve the curd dumplings on a strawberry glaze.