Quark dumplings with plums

Quark dumplings with plums

Preparation

In a bowl, mix together the quark, flour, semolina, egg, salt and lemon zest and leave to stand for 5 to 10 minutes. Halve the plums and remove the stones, place in a saucepan with the coconut sugar and caramelise on a low heat. Add a little water if necessary. Add the cinnamon and boil down to form a sort of syrup. With wet hands, form small dumplings from the quark mixture and place them into hot (but not boiling) water. Remove the dumplings once they have risen to the top. Melt the butter in a frying pan, add the sugar and bring to the boil. Add the breadcrumbs and fry lightly. Then add the dumplings to the frying pan and coat them with the breadcrumbs. Place the damson syrup on a plate, top with the dumplings, and dust with icing sugar.

 

Topfenknödel mit Zwetschgen
Topfenknödel mit Zwetschgen
  • 1
  • 2

Serves 4

  • 250 g quark (curd cheese)
  • 3 tbsp spelt flour
  • 3 tbsp semolina
  • 1 egg
  • Zest of half a lemon
  • 1 pinch of salt
  • 3 tbsp spelt bread crumbs
  • 3 tbsp butter
  • ½ tsp cinammon
  • 1 tbsp coconut sugar
  • 8 damson plums

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