Quark Dumplings with Strawberry Purée

Beat the quark, eggs and sugar in a bowl until creamy.

Gradually stir in the flour, salt and semolina until a smooth dough forms.

Cover the dough and let it swell for about 30 minutes.

Bring plenty of salted water to a boil in a shallow pot.

Scoop a test dumpling with a teaspoon and cook it in the water to check the firmness.

Use a wet tablespoon to scoop dumplings and let them slide into the hot water.

Let the dumplings simmer gently for about 12 minutes until they float to the surface.

Wash the strawberries and purée them finely with the vanilla sugar.

Crumble the zwieback finely and mix with 1 tablespoon of sugar.

Lift the dumplings out of the water with a slotted spoon, let them drain briefly, and roll them in the zwieback crumbs.

Place the strawberry purée on plates and arrange the quark dumplings on top.