Schottnudel – Schottpaunzen

Ingredients for 4 servings:

• 500 g dry quark (crumbly curd cheese, Schotten)
• 125 g flour
• pinch(s) of salt
• 1 tbsp butter, or clarified butter
• 1 cup milk or cream
• 2 tbsp sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

old, simple recipe – popular with children

Quickly and lightly mix together the dry curd cheese, flour, and salt. The dough should hold together well enough to form rolls and cut off pieces. If you need more flour or knead for too long, the dumplings will be tough. Roast the Schottpaunzen in hot clarified butter (or butter) until lightly browned, then steam them with a little milk and sugar. Serve with compote (apple, pear, etc., depending on your taste). The Schottpaunzen can also be eaten as an accompaniment to Brennsuppe (without steaming them with milk and sugar)—I remember my grandmother making that. Don’t be fooled; at first it looks like a small portion for everyone, but it’s very filling and therefore sufficient.