Ingredients: 50% filling (89% QUARK, sugar, WHOLE EGG), 50% dough (WHEAT FLOUR, drinking water, WHOLE EGG, rapeseed oil, table salt). Preparation: Place the dumplings in frozen state into 3 liters of boiling water. Let the dumplings come to a brief boil. Continue cooking over medium heat for about 6-7 minutes. Remove the dumplings with a slotted spoon, arrange with butter pieces, and serve hot. Serving suggestion: Garnish cooked dumplings with sour cream to taste. Do not refreeze after thawing. Store at -18°C, best before: see stamp on the back of the package. Net Weight: 450g