For the curd dumplings with strawberry sauce, mix the curd with flour, semolina and salt to a dough and let it rest in the refrigerator for at least half an hour.
Cut out dumplings with a tablespoon and let them toe in lightly boiling water for about 15 minutes, then lift them out with a slotted spoon.
Melt butter in a pan and toast the crumbs with granulated sugar in it. Roll the dumplings in the breadcrumb-sugar mixture.
Puree the strawberries with a blender and stir in the sugar. Pour the strawberry sauce onto dessert plates and place the pot dumplings inside.
Preparation Tip:
The pot dumplings can also be served with any other sauce.