Simple Topfenknödel with Mozartkugeln
Ingredients
Dough
- 250 g Magertopfen (low-fat quark)
- 20 g Erythrit (or other sugar substitute)
- 40 g Butter
- 1 Egg
- 60 g Weizengriess (wheat semolina)
- 60 g Vollkornmehl (whole wheat flour)
- 6 Erdbeeren (strawberries), Marillen (apricots), Pfirsiche (peaches), or Mozartkugeln (Mozart balls)
- 100 g Nougat or Schokokugeln (chocolate balls)
Breadcrumb Coating
- 60 g Butter
- 150 g Semmelbrösel (bread crumbs)
- 40 g pulverisiertes Erythrit (powdered Erythrit) or Staubzucker (powdered sugar) or Kokosblütenzucker (coconut blossom sugar)
Preparation
In a bowl, beat the butter and sugar substitute until creamy, then stir in the egg.
Add flour, semolina, and quark (Magertopfen) to the mixture. Place the dough in the refrigerator and let it rest for 45 minutes.
To shape the dumplings, take a small portion of dough in your damp hands and place a strawberry, apricot, peach, or Mozart ball in the center of the dough. Enclose the filling with the dough and roll a smooth dumpling between your hands.
Place all dumplings on a plate and let them semi-freeze in the freezer for 15-30 minutes.
Meanwhile, prepare the breadcrumb coating. Melt butter, add breadcrumbs, and mix in powdered Erythrit (or other sugar substitutes). Stir and gently fry until the mixture turns golden brown.
Bring water to a simmer in a pot (Note: the water should not boil!). Slowly poach each dumpling for about 10 minutes. Drain and roll the dumplings in the breadcrumb mixture.