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4 Serves
68 Mins
27 g
40 g
5 g
In a large mixing bowl, combine the quark with eggs, semolina, and a pinch of salt to form a smooth dough, then let it rest for 15 minutes.
Ingredients, vitamins, and health benefits
Quark
Salt
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Vitamin K
15 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
100 µg / 400 µgCalcium
94 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
43 mg / 420 mgPhosphorus
224 mg / 1,250 mgPotassium
449 mg / 4,700 mgSodium
1345 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
48 µg / 55 µgFiber
3 g / 28 gSugar
12 g / 50 gSaturated Fat
3 g / 20 gCholesterol
16 mg / 300 mgCaffeine
0 mgNet Carbs
37 gAlcohol
0 g
Wash and hull the strawberries, then wrap each one in a portion of the quark dough, rolling them into uniform balls using your hands.
Bring a large pot of lightly salted water to a gentle simmer and carefully drop in the dumplings, cooking them for about 10-12 minutes until they float to the surface.
While the dumplings cook, melt butter in a frying pan and toast the breadcrumbs with sugar until golden brown.
Remove the dumplings with a slotted spoon and toss them directly into the pan with the toasted breadcrumbs until evenly coated, then serve immediately.
Semolina
Egg
Strawberries
Breadcrumbs
Sugar
Vitamin A
61 µg / 900 µgVitamin C
63 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
15 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
100 µg / 400 µgCalcium
94 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
43 mg / 420 mgPhosphorus
224 mg / 1,250 mgPotassium
449 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
12 g / 50 gSaturated Fat
3 g / 20 gCholesterol
16 mg / 300 mgCaffeine
0 mgNet Carbs
3
g21
g15
g
Chinese
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
48 µg / 55 µgAlcohol
0 g