Savory Quark Dumplings

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Side Dish
Cuisine	European
Servings (Default: 3)

Ingredients

500 g quark (layer cheese), curd cheese or low-fat quark
125 g semolina (soft wheat semolina)
30 g cornstarch
1 bunch parsley
2 tablespoon lemon juice
salt and pepper

Instructions

A dry quark is best for the dumplings, such as curd cheese (Austria, South Tyrol) or layered cheese (available in large supermarkets in Germany). If you can`t find it, then you have to take low-fat quark, pour it into a sieve and let it drain for a while (at least an hour).
Mix the quark with the semolina, cornstarch and lemon juice, chop the parsley and add, salt and pepper. Mix everything together well. Let it soak for about 30 minutes.
Form small dumplings out of the quark mass (which is quite moist).
Bring the salted water to the boil, carefully place the dumplings in the boiling water, turn the stove down and let the dumplings cook over low heat for about 15 minutes.
Carefully remove with a ladle.
Tastes good as a low-calorie side dish with vegetables, sauerkraut, meat, etc.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.