Curd Cheese Ringlet Dumplings

For the curd-ringlion dumplings, first separate the egg. Beat the egg whites to a snow. Mix the curd with the yolk and the spelt semolina and a pinch of salt with a mixer, fold in the snow and let it rest for at least 30 minutes. The consistency of the dough for the dumplings should be rather firm, if necessary add some more semolina and let it sit again.

Wash the ring dumplings.

Bring salted water to a boil in a large pot. Moisten hands, flatten the dough in your hand about the size of a palm. Dough should be 1/2-1 cm thick. Place ringlet (with center) in center and fold dough well around ringlet, pressing well. It is best to put them immediately into boiling water. In between, moisten your hands again and again. Cook for about 8-10 minutes (the dumplings are ready when they float to the top).

Grind the poppy seeds in a coffee grinder and mix with powdered sugar. Arrange the curd-ringlion dumplings on a plate and sprinkle with the poppy seed-sugar mixture. The quantity is enough for about 6-8 dumplings.

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