Strawberry Dumplings with Cottage Cheese and Potato Dough (Gluten-Free)

Sweet Potato dough gluten-free

We believe the aroma of freshly made strawberry dumplings can brighten every family table. That's why we've prepared this recipe, where our reliable Nominal potato dough mix provides the perfect foundation for homemade cooking.

Ingredients

For the cottage cheese and potato dough:

500 g Nominal potato dough mix
about 400–450 ml hot water
250 g firm cottage cheese (quark)
1 egg
a pinch of salt
whole fresh strawberries for the filling

For serving:

full-fat creamy quark and firm quark for grating
icing sugar
butter
fresh strawberries for garnish

For this recipe you need the following products:

Directions

Pour the Nominal potato dough mix into a bowl. Add the egg, the firm quark, and a pinch of salt. Gradually pour in the hot water while mixing until you obtain a soft, smooth, and pliable dough. Add the water slowly so you can control the consistency and avoid making the dough too runny.
Divide the dough into equal portions and carefully wrap each piece around a whole strawberry.
Cook the dumplings in gently boiling salted water for about 5–6 minutes. Watch them carefully to avoid overcooking. The easiest way to check is to remove one dumpling and make sure the dough is fully cooked.
Place the butter in a small saucepan and melt it slowly. Continue heating until it turns lightly golden and develops a nutty aroma. Be careful not to burn it.
Sweeten the creamy quark to taste and spread it on the bottom of each serving plate. Arrange the warm strawberry dumplings on top, generously sprinkle with grated quark and icing sugar, then drizzle with the warm browned butter. Garnish with fresh strawberries