PLUM DUMPLINGS WITH QUARK

Fluffy And Mouthwateringly Delicious

The twigs of the plum tree were bowing from the weight of the ripe, luscious blue plums. This years harvest was extraordinary. We collected as much as we could carry and used the ripe fruit to make a delectable marmalade.

I simply cooked the plums on low heat with a few cinnamon sticks and rose petals until the plums disintegrated and created a rich, dark, and delectable marmalade. They were so ripe and sweet, that I didn’t want to use any additional sugar. I keept some jars in the fridge and freezed the rest for later. It is a great way to preserve the marmalade without using any additional sugar or other preservatives.

My husband looked at the homemade plum marmalade we were just devouring for breakfast and said: „I love this marmalade, it’s so delicious. You know what else I would love to eat? Plum dumplings! I loved those that my nona used to make, they were fluffy and mouthwateringly delicious. Not potato dumplings, but quark-made dumplings.“

The talk in the morning set me off on a mission to find the best plum dumplings with quark. And I discovered that making them was simpler than I had anticipated.

Ingredients:

• 250g desolate full-fat quark

• 140g plain flour

• 40g butter

• 2 egg yolks

• 12 sweet ripe plums

• lemon zest

• salt

Topping:

• 60g butter

• 40g breadcrumbs

• 1 tbsp cinammon

• 1 tsp vanilla extract

• fresh cream, if desired

Preparation:

If the quark is wett, let it strain for a while, so it becomes completely dry.  Mix the dry quark in a large bowl with flour, 40g butter, egg yolks, lemon zest and a pinch of salt. Knead until a smooth dough. Stone the plums. Divide the dough into 12 portions and wrap each plum in a portion of dough. Put in a pan of simmering salty water and cook until they float to the surface. Remove and drain well.

In a pan melt the butter, add breadcrumbs, cinammon, vanilla and mix well. Pour over dumplings and serve with extra fresh cream, if desired.