Quark dumplings with plum compote

AUTHOR
Billie Wagner
DIFFICULTY
easy
RATING
4 5
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 1
  • 200 g + 2 tablespoons butter
  • 250 g Low-fat curd
  • 2 TABLESPOONS + 75 g sugar
  • 1 package Vanillin sugar
  • 7-10 Tbsp Salt
  • 100 g Flour
  • 500 g Plums
  • 4 TABLESPOONS Lemon juice
  • 1 Cinnamon stick
  • 1 TABLESPOON Cornstarch
  • 3 discs Toast

Directions

  1. 1

    For the dumplings melt 200 g butter and let it cool down. Mix quark, butter, 2 tablespoons sugar, vanillin sugar and 1 pinch of salt. Stir in flour by the spoonful. Let dumpling mixture rest for about 20 minutes.

  2. 2

    Meanwhile, wash, halve and stone the plums for the compote. Bring the plums, 1/8 litre water, 75 g sugar, lemon juice and cinnamon stick to the boil and stew at low heat for 5-8 minutes. Stir starch and 3 tablespoons of water until smooth, thicken compote with it.

  3. 3

    Bring to the boil again briefly. Form approx. 16 dumplings from the curd mixture with wet hands. Place the dumplings on a work surface lightly dusted with flour and carefully turn them in the flour. Bring plenty of salted water to the boil in a large pot.

  4. 4

    Add the dumplings carefully and let them simmer at low (!!) heat for about 10 minutes. Remove dumplings with a ladle and place on kitchen paper. Remove the crusts from the toast and grind finely.

  5. 5

    Melt 2 tablespoons of butter in a large pan. Fry the breadcrumbs in it until golden brown. Fry the dumplings briefly and serve with the compote.

Nutrition Facts

KCAL
790 kcal
CARBS
76 g
FATS
47 g
PROTEINS
14 g

Categories & Tags

Main Dishesinexpensive