Raspberry Dumplings with Pumpkin Seed Crumbs

For the raspberry dumplings with pumpkin seed crumbs first mix the dough, Thea, sugar, salt, vanilla sugar and lemon zest until fluffy.

Add the curd cheese. Mix in eggs, semolina and white bread crumbs. Chill for approx. 3 hours.

Flatten a piece of the dough on lightly floured hands, add raspberries, fold in and shape into a dumpling.

In lightly boiling salted water, add dumplings a little at a time and simmer for about 10 minutes.

For the pumpkin crumbs, toast pumpkin seeds in hot pan, add thea, let melt and toast with crumbs and sugar until golden brown. Stir again and again.

Serve the raspberry dumplings with pumpkin seed crumbs.

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