These delicious curd cheese dumplings with cranberries are perfect for the autumn season.
4 servings (8 dumplings)
For the dumplings:
For the breadcrumbs:
For the dumplings: Knead the curd cheese with the soft butter, egg and flour to form a smooth dough. Shape the dough into a roll on a floured work surface and cut off slices. Pull the slices apart with your fingers and spread a tablespoon of cranberry jam in the middle of each slice. Shape the dough into round dumplings.
Bring plenty of water with a pinch of salt to boil. Reduce the heat and simmer the dumplings in the water for eight to ten minutes, until the dumplings float to the top.
For the breadcrumbs: Melt the butter in a pan. Mix the wholegrain crumbs with sugar and cinnamon, add to the pan and briefly toast while stirring over medium heat. (Warning: burns easily!).
Spread the breadcrumbs on plates and place the dumplings on top. Serve with a little cranberry jam and garnish with icing sugar.
TIP: Alternatively, the dumplings can be prepared in the steamer.