Curd Dumplings with Strawberry-Rhubarb Sauce

Melt the butter and let it cool slightly. Put the curd, fine semolina, semolina, milk, and salt into a bowl, mix with a wooden spoon, and let stand for 15 minutes for the flours to swell. Then mix the butter and egg into the dough. Work it well, preferably by hand. The dough must not be whipped, so it doesn't become too thin; otherwise, more semolina would have to be added, and the dumplings would be tough.

Sprinkle some more fine semolina onto a plate. Using a tablespoon, scoop out portions of the dough, drop them from the spoon onto the plate with semolina, lightly coat the lump, and shape them into balls 2 to 3 cm in diameter.

Bring water to a boil in a large pot, then drop the dumplings into the boiling water. They must have enough space to float freely and expand while cooking. Cook them for approximately 10 minutes.