Wash and clean the strawberries.

For the curd-cheese-dough: Knead the curd cheese with the room temperatured butter, the egg and the flour to a smooth dough. Let the dough rest for 30 minutes in the fridge. Roll your dough on a floured work space and cut out some circles. Extend the circles with your fingers and wrap one strawberry in the dough. Shape the dough into round dumplings.

Melt the butter in a pan. Give the wholegrain-crumbs with the sugar and the cinnamon in the pan. Stir everything under medium heat and roast it shortly. {Attention: easily burns!}

Heat abundant water. Let the dumplings cook for then minutes under medium heat, until they swim on top. Get them out of the water with a slotted spoon and let them drain briefly.

Rotate the dumplings in the crumbs. Serve the Strawberrydumplings with plenty of crumbs and powdered sugar.

.s. cookingCatrin