Gluten-free curd dumplings

Ingredients for 1 servings:

• 500 g low-fat quark (low-fat curd cheese)
• 80 g butter or margarine
• 1 egg(s)
• ½ tsp salt
• 200 g flour, gluten-free

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes

Cut the butter into small pieces and beat with the curd cheese, salt, and egg until fluffy. Add the flour in 4 to 5 portions and mix in. Let the dough rest for 1 hour so that the flour can absorb the liquid. The dough should be creamy. If it’s too hard, thin it with water; if it’s too soft, firm it with flour. The dough should be creamy/sticky so that you can form dumplings with 2 spoons. Bring 3 liters of water to a simmer with a little salt. Form dumplings with 2 small tablespoons and let them soak in the salted water. I dip the spoons in the salted water every now and then so that the dough doesn’t stick so much. Let the dumplings simmer in the water for 10 minutes. Remove the dumplings from the water with 2 forks and enjoy. I chopped frozen strawberries with a squeeze of lemon and 2 tablespoons of powdered sugar using an immersion blender and then served the dumplings on top while they were still hot.