Austrian Topfen Dumplings (Topfenknödel)

Step 1

Using a wooden spoon, stir together all ingredients except the bread crumbs in a bowl until smooth. Stir in the bread crumbs.

Step 2

With wet hands, shape small dumplings (about 1 ⅔ inches or 4 cm in diameter) and place them on a dinner plate.

Step 3

In a large, wide pot, bring salted water to a boil. Reduce heat and lay the dumplings into the simmering water. To avoid splashing hot water on your hands, place dumplings on a slotted spoon and lower them into the water. Simmer dumplings uncovered for 10 minutes. Lightly nudge the dumplings with the spoon to unstick them from the bottom of the pot.

Step 4

Remove dumplings with a slotted spoon and roll them in the toasted crumbs to coat.

Step 5

Melt the butter in a large frying pan and slowly toast the breadcrumbs, stirring often and watching closely to prevent them from burning.

Step 6

Remove from heat and stir in the granulated sugar.

Step 7

In a medium-sized saucepan stir together frozen strawberries and sugar. Stirring constantly, bring to a boil.

Step 8

Remove from heat and puree strawberries a bit using an immersion blender.

Step 9

Stirring constantly, bring sauce to a boil again and boil and stir until sauce thickens (1-2 minutes).