INGREDIENTS FOR 4 PortioNS
For the dumplings:
- 370 g starchy potatoes
- 25 g butter
- 10 g salt
- A pinch of freshly grated nutmeg
- 125 g quark (20% fat content)
- 75 g all-purpose flour
- 75 g semolina (plus a bit more for the baking sheet)
- 1 tsp potato starch
- 2 egg yolk
For the finish:
- 150 g ground poppy seeds
- Seeds from half a vanilla bean
- ½ tsp lemon zest (untreated)
- 50 g granulated sugar
- 1 tbsp STROH 80 (or STROH 60)
- 30 g butter
- Icing sugar for serving
PREPARATION
- Boil the potatoes in their skins in salted water until tender, then drain and let them steam for 5 minutes in the pot.
- Melt the butter in a small saucepan.
- Peel the potatoes while hot and press them through a potato press into a bowl.
- Add the melted butter, salt, nutmeg, flour, semolina, and starch, and mix gently.
- Add the egg yolks and carefully knead into a dough (important: process the dough immediately).
- Divide the dough into quarters and shape into rolls.
- Cut small pieces with a knife and shape them into finger-length noodles. Place them on a baking sheet sprinkled with semolina until ready to use.
- Melt the butter in a pan until it foams.
- Split the vanilla bean and scrape out the seeds, adding them along with the lemon zest, sugar, and STROH to the butter.
- Bring a large pot of salted water to a boil and cook the noodles until they rise to the surface. Let them sit for an additional 15 seconds.
- Use a slotted spoon to lift the noodles out and transfer them to the pan with the butter.
- Toss the noodles in the butter and mix in the ground poppy seeds.
