Austrian Strawberry-Quark Dumplings with Butter Crumbs
"Oh my goodness. Mom, can you imagine: The TV called!"
Of course, television itself can’t make phone calls, but that didn’t matter in the moment. My mom immediately understood the excitement in my voice.
Simone, an editor from ZDF's Drehscheibe, reached out to ask if I’d like to create a cooking video for their show. Let me tell you, I was completely over the moon.
Now, the real question: What dish do you cook when national television is coming to your kitchen? Not an easy choice, especially when they request something deeply rooted in your culinary heritage. Could I do justice to the cuisine of my homeland? The pressure was real!
But then, inspiration struck: my mom’s unforgettable fruit dumplings. Suddenly, the stress melted away, and I knew exactly what to make. Let’s be honest—no one can resist a soft, pillowy strawberry dumpling coated in buttery, golden crumbs. And so, action! 🎥
Have you seen the video yet?
Ingredients: For the quark dough:
250 g low-fat quark
120 g flour
60 g butter
1 egg
A pinch of salt
Zest of 1 lemon
For the filling:
8 fresh strawberries
For the crumbs:
80 g butter
100 g breadcrumbs
2 tbsp sugar
2 tbsp ground hazelnuts
1 packet vanilla sugar
For garnish:
Powdered sugar and fresh mint
Optional: strawberry sauce
Servings: 8 dumplings
Effort: Low - Medium The Austrian quark dough is one of the simplest and most versatile dough recipes around.
Nutritional value: Meidum Surprisingly, this indulgent dish doesn’t have as many "bad guys" as you might expect. Quark is high in protein and calcium, making it a delicious and nutritious choice.
Michaela's Opinion: This classic Austrian dish is timeless and will always be a crowd-pleaser.
Instructions:
1) Prepare the dough: Combine quark, flour, egg, salt, melted butter, and lemon zest in a bowl. Mix well with a spoon (not your hands) until smooth. Chill the dough for 30 minutes to 1 hour.
2) Prepare the crumbs: Melt the butter in a pan, add breadcrumbs, vanilla sugar, granulated sugar, and hazelnuts. Toast until golden brown and set aside.
3) Prepare the strawberries: Wash and hull the strawberries.
4) Shape the dumplings: Lightly flour your work surface, place the dough on it, and roll it into a log. Cut the log into 8 equal pieces. For each piece, flatten it slightly with floured hands, place a strawberry in the center, and wrap the dough around it. Seal the edges and roll into a smooth dumpling.
5) Cook the dumplings: Bring a large pot of salted water to a simmer (not boiling). Gently add the dumplings and let them cook for 8–10 minutes until they float to the top. Remove with a slotted spoon and let them drain briefly.
6) Coat in crumbs: Roll the warm dumplings in the prepared buttery crumbs until fully coated.
7) Serve: Sprinkle with powdered sugar, garnish with fresh mint, and enjoy warm. For an extra treat, serve with strawberry sauce.
Michaela's Tipp: Fruit dumplings are a fantastic way to enjoy seasonal fruits. You can swap the strawberries for apricots, plums, or any other fruit you love.
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