Strawberry Dumplings with Hazelnut Butter Crumbs

For strawberry dumplings with hazelnut butter crumbs, beat butter with powdered sugar until thick and creamy. Add the egg and fold in rum, lemon zest, curd, salt and crumbs.

Let stand for about 2 hours. If the dough sticks strongly, stir in another 1 tsp breadcrumbs. Wash the strawberries and sprinkle with a little vanilla sugar.

Divide the dough into 8 parts and roll each strawberry in it. Bring the salted water to the boil and simmer the strawberry dumplings in it. Remove the dumplings from the water, let them drain and roll them in hazelnut butter crumbs.

Sprinkle with powdered sugar and serve. For the hazelnut butter crumbs, melt the butter. Add the crumbs, sugar and hazelnuts and toast until golden brown. Flavor the strawberry dumplings with hazelnut butter crumbs with a little cinnamon and vanilla sugar.

Preparation Tip:

You can also prepare the DieErdbeerknödel with hazelnut butter crumbs with plums or apricots.

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