← All recipes

🍰 Crispy Quark Potato Dumplings with Berry Dip

284 kcal · 30 min · 4 servings

Ingredients

• 400 g mealy-cooking potatoes (2–3 potatoes)
• 300 g raspberries
• 2 tbsp honey
• 0.5 vanilla pod
• 250 g low-fat quark
• 50 g coconut blossom sugar
• 150 g spelt flour Type 1050
• 1 egg
• cinnamon
• 15 g butter (3 tsp)
• 30 g sliced almond kernels (2 tbsp)

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into small cubes.
3. 3. Place the potato pieces in a pot with boiling water.
4. 4. Cook the potatoes over medium heat for about 15 minutes until tender.
5. 5. Drain the cooking water.
6. 6. Let the potatoes cool down for 10 minutes.
7. 7. Rinse the raspberries carefully.
8. 8. Puree the raspberries with a hand blender until smooth.
9. 9. Press the berry puree through a fine sieve to remove seeds and fibers.
10. 10. Stir the honey into the raspberry sauce.
11. 11. Chill the sauce until it is ready to serve.
12. 12. Slice the vanilla pod lengthwise.
13. 13. Scrape the vanilla seeds out of the pod with a knife.
14. 14. Press the cooled potatoes through a potato ricer into a large bowl.
15. 15. Add the quark, sugar, flour, egg, vanilla seeds, and a pinch of cinnamon to the potatoes.
16. 16. Knead the ingredients into a smooth dough.
17. 17. If the dough feels too wet, add a little more flour.
18. 18. Shape the dough into 12 small, flat patties.
19. 19. Heat 1 teaspoon of butter in a frying pan.
20. 20. Place 4 quark dumplings into the hot pan.
21. 21. Fry the dumplings over medium heat for about 3 to 4 minutes until golden brown on one side.
22. 22. Turn the dumplings and fry them on the other side until golden brown as well.
23. 23. Repeat the process with the remaining dough and butter.
24. 24. Roast the almonds in a hot, fat-free pan over medium heat for 3 minutes.
25. 25. Serve the quark dumplings with the raspberry sauce and roasted almonds.

Nutrition per serving

• kcal: 284
• Protein: 13 g · Fett/Fat: 7 g · Carbs: 41 g