Recipe by MarraMamba
As a child my favorite recipes in Austria were apricot dumplings. Now I make a few other types. At this time of year strawberries are great, especially during the cool evenings that can crop up. Often served as a meal on their own in Europe. This recipe is the one i use for more formal fussy dumplings and I still use the old fashioned ending which I will tack on as an option. Prep time does not include the 1/2 hour of dough resting.
Top Review by Galley Wench
I love trying new recipes and this was definitely a new experience. The first challenge was converting the ingredients to U.S. measurements -- thanks MarraMamba for the help. Since Quark is not available in the U.S., I used ricotta cheese and think it worked out great. My strawberries were large so cut them in quarters and sprinkled a little sugar on them before rolling. I did make the mistake of dropping them in boiling water instead of water that had been boiled and turned down to a simmer. That's probably why a couple of them split apart. After removing from the water I rolled them in poppy seeds and toasted bread crumbs and dusted with powdered sugar. Since I made some mistakes, and I've never eaten or even seen Strawberry dumplings I don't think it's fair to give a star rating. Even with my mistakes they were very good - will have to try with other fruits.
Authentic German strawberry dumplings with poppy seeds
- 125 g all-purpose flour, plus additional for kneading
- 1 pinch salt
- 25 g white sugar
- 1 large egg
- 25 g butter
- 1 lemon, zest of
- 250 g curds (40%) or 250 g Quark
- 12 medium fresh strawberries
- 3 -4 teaspoons ground poppy seeds
- confectioners' sugar
Directions See How It's Made
- Authentic Dumplings:.
- In a big bowl cream together flour, salt, sugar, egg, butter, lemon zest and curd. (If you have the time to strain the curd, do so, the mixture will be a bit firmer and you can omit some of the flour.) The result will be a smooth and sticky dough, cover it and let rest for at least half an hour.
- wash dry and cut strawberries in half.
- Knead in some more flour (start with one or two tablespoons) until the dough doesn’t stick to your fingers any more and you can work with it. Key is to add only as much flour as really necessary, to maintain a light and fluffy dumpling texture. Knead dough briefly, form a log and cut it in 10 to 12 equally sized slices. Slightly flour your hands and form little discs, then place two strawberry halves on top of each, drizzle with a little vanilla sugar and wrap it with the dough. Form a neat little dumpling and double check that the strawberries are completely covered by the dough, with no leaks.
- Bring the pot of water to a boil and carefully slip the dumplings into the water, stir once to make sure none got stuck to the bottom of the pot, then close the lid. Let the water simmer at low heat for 10 to 12 minutes until they are done, then remove with a skimmer.
- Roll them in a bowl filled with squeezed/ground poppyseed until evenly covered, then arrange on a plate, dust with some confectioners’ sugar and some warm butter if you wish.
- My way is to have a skillet with warm butter and toasting bread crumbs in it, ready to roll each dumping in as it comes out of the water.