Ingredients

Lazy dumplings:

• 3/4 cup all-purpose flour
• a large pinch of salt
• 250 g fat white cheese in a block, quark
• 1 egg

Chanterelles and breadcrumbs:

• 2 cups chanterelles
• 4 heaping tablespoons breadcrumbs (can be from your own rye baguette)
• 50 g butter or more

Preparation

1. Sift flour onto a work surface, add salt and quark, chop with a knife, add the egg and chop everything again. Combine the ingredients into a ball; if it's very soft, you can add a bit of flour.
2. The more flour you add, the firmer the dumplings will be. The less flour, the lighter and more delicate the dumplings will be.
3. Divide the dough into 4 parts and, dusting with flour as needed, roll them into cylinders. Cut the first two cylinders into 2.5 cm - 3.5 cm rectangles. Gently flatten with a knife and mark a grid pattern with the blade. Make space on the work surface and make dumplings from the rest of the dough.
4. In the meantime, prepare the chanterelles in breadcrumbs with butter (recipe below).
5. Bring a large pot of water to a boil and salt it. When the water boils, add the dumplings (half the amount) and cook for approximately (30 - 60 seconds) from when they float to the surface; cooking time depends on how much flour you had to add. Check the first dumpling to see if it's cooked through. Remove the rest of the dumplings and arrange on a plate. Cook the remaining dumplings as before.
6. Clean the chanterelles, rinse and dry thoroughly. Spread breadcrumbs in a pan and, stirring, fry until lightly golden. Add half the butter and the chanterelles, salt and, stirring, fry together for about a minute until the breadcrumbs are completely golden and the chanterelles are lightly browned. Add the remaining butter, melt and remove from heat. If there's not enough butter, add more.