Strawberry Dumplings

Wash and dry the strawberries and remove the stems if needed. Halve larger berries lengthwise so they wrap more easily.

In a bowl, combine soft quark, eggs, salt, and most of the all-purpose flour. Work into a soft, non-sticky dough and incorporate the remaining flour as needed.

Divide the dough into 16 equal pieces. Shape each into a patty, place a strawberry in the center, seal the edges tightly, and form a smooth dumpling.

Pour water into a wide pot, add salt, and bring to a boil. Reduce the heat so the water is just simmering to prevent the dumplings from tearing.

Add the dumplings in batches. After they rise to the surface, cook each batch for 4-5 minutes depending on size.

Remove cooked dumplings with a slotted ladle and let them drain briefly in a colander so they aren't watery.

Melt the butter. Divide the dumplings onto plates, drizzle with melted butter, sprinkle with quark, and powdered sugar to taste.

Serve immediately while still warm. When cutting, use a fork and knife so the strawberry juice flows nicely.