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Curd dumplings with cherry ragout

A classic from Austrian cuisine: homemade curd dumplings made from LEIMER wholemeal breadcrumbs with cherry ragout. Not only a delight as a dessert!

30 min
vegetarian
Quarknockerl

Ingredients (for 4 portions)

680 g
Sour cherries (drained)
300 g
Cherry juice (collected juice from sour cherries)
2 tsp
Cornflour
200 g
Red wine
70 g
Soft butter
60 g
Sugar
1 Päckchen
Vanilla sugar
Grated lemon peel
2 dsp
Orange liqueur
1 Pinch
Salt
2 Piece
Egg yolk
250 g
Curd
160 g
LEIMER wholemeal breadcrumbs (alternative: gluten-free breadcrumbs, spelt breadcrumbs)
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Preparation

  • Heat the cherry juice.
  • Mix the cornflour with the red wine, add to the cherry juice and bring to the boil. Stir in the cherries, transfer to a bowl and leave to cool.
  • Beat 20 g butter, 40 g sugar, vanilla sugar, lemon zest, orange liqueur and salt with a hand mixer until creamy.
  • Add the egg yolks one by one and stir in.
  • Add the quark and 60 g wholemeal breadcrumbs and mix to a dough.
  • Bring salted water to the boil.
  • Form dumplings from the quark mixture with 2 damp teaspoons, put them into the salted water and let them steep for 10 minutes (do not boil any more).
  • In the meantime, foam 50 g butter in a pan, add 100 g wholemeal breadcrumbs and 20 g sugar and fry.
  • Immediately toss the finished Quarknockerl in it and serve with the cherry ragout.