Recipe Tip: Austrian Classic: Strawberry Dumplings - Falstaff
Top Recipe. All ingredients and tips for getting it right. These strawberry dumplings are a springtime take of the famous Austrian Marillenknödel, or apricot dumpling, prepared with quark cheese.
- strawberries, fresh
- 275 gquark cheese or fromage frais
- 75 gbutter (at room temperature)
- 1egg, large, beaten
- 135 gplain flour
- 6 tablespoonstrawberry jam
- 100 gbutter
- 150 gbreadcrumbs
- 3 tablespoonicing sugar
- ¼ teaspoon(s)ground cinnamon
- 100 gfresh strawberries
- 3 tablespoonstrawberry jam
Step 1Clean the strawberries and remove the stalk and any green leaves. In a large bowl, mix the quark cheese with the butter, the beaten egg and the flour into a smooth dough.
Step 2Shape this into a long roll on a floured work surface. Cut the roll into smaller pieces. Pull these apart slightly with your fingers, place a small amount of the strawberry jam inside and fold a strawberry into the dough. Cut the strawberries if you need so they fit them snugly into a piece of dough.
Step 3Form each piece into round dumpling shapes and place to one side.
Step 4To make the crumb, heat the butter in a pan until it melts, then turn up the heat so it starts to foam, it is then hot enough to fry with.
Step 5Fry the breadcrumbs, sugar and cinnamon while stirring continuously to ensure the crumb does not burn, then remove from the heat when you have a golden-brown colour to the crumb.
Step 6Bring a large pot of salted water to the boil. Place the dumplings in the water and turn down the heat so the water simmers rather than boils. The dumplings will take about eight to ten minutes to cook and will float to the surface when done.
Step 7Gently remove them from the water with a slotted spoon, let them drain on a kitchen towel and then place them in breadcrumbs. Ensure that they are coated fully in the crumb.
Step 8Serve on a large decorative plate or serving dish with the fruit compote to one side and more breadcrumbs mix on the plate.