Strawberry dumplings with two dips

Ingredients for 4 servings:

• 300 g jacket potatoes, floury, cooked and pressed through a potato ricer
• 200 g quark (20%)
• 250 g plain wheat flour
• 80 g butter
• 50 g wheat semolina
• 1 egg(s)
• 1 egg yolk
• 20 strawberries, approx., washed, well drained and cleaned
• some lemon zest, untreated
• Flour for the work surface
• ½ lemon(s), juice
• 1 cup sour cream (250 g)
• 10 strawberries, approx., washed, well drained and cleaned
• 1 tbsp powdered sugar
• 1 tbsp sugar
• 30 g butter
• 60 g breadcrumbs
• 2 tsp sugar
• 1 pinch(s) cinnamon powder
• some powdered sugar

Instructions

Working time approx. 1 hour; Rest time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 55 minutes

Austrian pastry with a fruity, fresh red and white sauce

Knead all the ingredients for the dough (the potatoes should still be warm) and let it rest for about 15 minutes. If the dough is too soft, add a little more flour. Form it into a thick log on a floured surface and divide it into pieces – about 16 for fairly large strawberries, about 20 for medium-sized ones. Then, flatten each piece of dough with the heel of your hand on the well-floured surface, place a strawberry on top, wrap it in the dough, seal it tightly, and shape it into a dumpling with your hands. Let the dumplings cook in gently boiling, salted water for about 10 minutes. Meanwhile, for the strawberry dip, puree the remaining strawberries and sugar with a hand blender. For the second dip, mix the sour cream with lemon juice and powdered sugar until well blended. For the breadcrumbs, melt the butter in a large pan. Add the breadcrumbs, sugar, and cinnamon, and toast lightly over medium heat. Carefully remove the dumplings from the cooking water, drain, and roll them in the buttered breadcrumbs. Serve the dumplings on plates with a dollop of white and red dip each. If desired, dip the red sauce into the white sauce. Sprinkle with powdered sugar if desired. We make these dumplings every year during strawberry season. They take a bit of effort and leave your hands sticky with dough, but the taste experience definitely makes up for it. Tip: I usually make an additional batch of berries for one dumpling and freeze them so they can be enjoyed even when they’re not in season. For the strawberry sauce, I thaw them, add them to the dumplings while they’re still frozen, and then cook them for about 5 minutes longer.