Strawberry Dumplings with Wholemeal Breadcrumbs

Mix the low-fat curd, flour, spelt semolina and salt. Let the dough rest in the refrigerator for at least 30 minutes, preferably overnight.

Form the dough into a roll, cut into six equal parts and wrap them around the strawberries.

Simmer dumplings uncovered in lightly salted water until they rise to the surface.

In the meantime, mix the two types of crumbs in a non-stick pan, toast them together with the granulated sugar without fat.lift the finished strawberry dumplings out of the water, drain them and roll them in sugar crumbs.

Preparation Tip:

When the strawberry season is over you can also prepare the dumplings with frozen strawberries.

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