The recipe below yields enough dumplings to serve 6 hungry people.
To make the dumpling dough cream the butter in a bowl with a hand mixer and add the eggs while continuously beating. The mixture will look curdled at this point! Add the quark, vanilla, sugar, flour and salt and mix everything together. Cover the dough with plastic wrap and chill for at least 2 hours (very important!).
Wash and dry fresh strawberries and remove stem. Frozen strawberries do not need to be thawed.
For the crumb coating melt the butter in a large frying pan and slowly toast the breadcrumbs, stirring often and watching carefully to prevent them from burning. Remove from heat and stir in the granulated sugar.
Once they have come to the surface, simmer the dumplings for an additional 5 minutes. Remove dumplings with a slotted spoon and roll them in the toasted crumbs to coat. Place finished dumplings on a platter while cooking the rest. Serve dumplings warm with additional crumbs and powdered sugar.
Store leftover dumplings and crumbs in an air-tight container in the refrigerator. Dumplings and crumbs can be reheated in the microwave. You can also lightly toast the crumbs in a pan to crisp them up if you wish.
*The raw dumplings can also be frozen. Make sure they aren’t touching until they are frozen solid. To prepare: place frozen dumplings into simmering salted water. Once the dumplings have come to the surface of the water, cook them for an additional 5 minutes. Remove dumplings with a slotted spoon and roll them in toasted crumbs.