This is my grandma`s recipe and is one of my favorite pastries. I always prepare the dumplings and freeze them. When I feel like it, all I have to do is simmer it in water and prepare breadcrumbs.
Mix the quark, egg and melted butter together and then mix in the flour and semolina. Let rest for 1 - 2 hours. If the dough is too wet, you can add more flour or semolina.
Please note - the dumplings must be shaped with wet hands.
Use whole fruit. If it is cut, the fruit will lose liquid during cooking and the batter will fall off!
Take a little bit of dough in your hand, press flat, place the fruit on top and cover with the dough. It doesn`t matter if it`s too much dough, but you should be careful that the layer is not too thin. When the dumplings are formed, shape them with flour so that the dumplings are no longer sticky and then place on a floured work surface. If you pre-cook the dumplings, they will now be frozen.
Whether fresh or frozen, the dumplings are simmered in water for about 20 minutes.
In the meantime, melt some butter in a pan, fry the breadcrumbs until golden brown and add enough sugar to taste.
Please note that I am not exactly sure about the amount of breadcrumbs, as I usually only take 4 - 6 dumplings from the freezer at a time. You can also freeze them if there is anything left over.
As soon as the dumplings are ready, strain and roll them in the breadcrumbs while still wet. Arrange the dumplings on the plates with lots of breadcrumbs and sprinkle with icing sugar.
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