Liquefy 50 g butter and allow to cool to room temperature. Mix with quark, salt and egg. Add the flour to the quark mass and knead the dough well with your hands or a dough hook. The dough can stick. Let the dough rest in the covered bowl or in cling film in the refrigerator for 30 minutes.
Bring salted water to the boil in a sufficiently high saucepan. The amount of water must cover the dumplings later.
Cut the apricots or plums in half along the core. Remove the stone and put 1 lump of sugar in each fruit instead of the stone.
Dust your hands well with flour. For each fruit, briefly press a small handful of dough flat and coat each fruit individually. Gradually add the finished dumplings to the pot with boiling salted water and let it simmer over a mild heat for about 10 minutes. The dumplings then float on the surface of the water. Make sure that the dumplings do not stick to the bottom of the pot at the beginning.
Heat the remaining butter in a pan and mix with the breadcrumbs and sugar. When the sauce is golden brown, the finished dumplings can be garnished with it and a pinch of cinnamon.
Ingredients
Print Recipe
Pin Recipe