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Curd dough strawberry dumplings in buttered breadcrumbs with cinnamon cream

Ingredients for 20 dumplings:

Strawberry dumplings:
20 South Tyrolean strawberries (if necessary, cut them in half)
60g soft South Tyrolean butter
1 egg
250g curd cheese
120 g flour
1 heaped tblsp fine semolina
1 pinch salt

Cinnamon cream:
1/2l cream whipped until almost stiff
1/2 tsp cinnamon
1 tblsp icing sugar
1 cl Nusseler (nut liqueur)

Other ingredients:
100g South Tyrolean butter
80 g sugar
80g bread crumbs

For the dumplings mix the butter and eggs until frothy. Add the curd cheese, flour, salt and semolina and knead into a dough. Leave to stand in a cool place for about 10 minutes. Divide the dough into 20 equal-sized pieces. Flour your hands well and shape the pieces of dough around the strawberries. Cook in well salted water for about 10 minutes without allowing them to boil, take them out and allow them to drain. Melt butter in a pan, roast the breadcrumbs in it, mix with sugar and toss the strawberry dumplings briefly in the mixture. Whip the cream until almost stiff and season with cinnamon icing sugar and Nusseler. Arrange the strawberry dumplings with cinnamon cream, bread crumbs and mint.