dough:
40 g butter, softened
2 1/2 ts vegetable oil
1/4 ts vanilla powder
1 pn salt
1 egg
250 g curd cheese (quark), 20%
175 g flour
filling & coating :
cape gooseberries
brioche (or white bread) from previous day, finely crumbled
oil or butter
vanilla sugar
powdered sugar
Note: For one dumpling you need 8-10 grams of dough. Three to five dumplings make a nice dessert portion, so this recipe yields 10-12 servings (50-60 dumplings). That's a lot, but these little treats also taste delicious if served cold. You will find yourself nibbling them like pralines. And believe me, there won't be any leftovers the next day. :-)
Whisk butter, oil, vanilla powder and salt until smooth and creamy. One after another, add egg, curd cheese (quark) and flour. Refrigerate for at least 2 hours. On a slightly floured counter top shape the dough into a log. Cut into small pieces (8-10 g), flatten and wrap around the berries. Cook in slightly simmering water for about 5-6 minutes.
Meanwhile, fry the brioche crumbs with vanilla sugar in oil or butter until crisp. Lift the dumplings out of the water, drain well and roll in the crumbs. Sprinkle with powdered sugar and serve.