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Blueberry dumplings with quark dough and butter
Blueberry-filled quark dough dumplings, boiled and topped with melted butter, powdered sugar, and grated quark. Makes 4 servings.
Save on PinterestRecipe at a glance
- Prep time
- 30 min
- Cook time
- 20 min
- Total time
- 50 min
- Servings
- 4 servings
- Difficulty
- Medium
- Cuisine
- Slovak
Blueberry dumplings make a sweet summer lunch: wrap a spoonful of blueberries in quark (farmer's cheese) dough and boil the dumplings in water. Serve them drizzled with melted butter and sprinkled with sugar and grated quark.
Ingredients
Dough
Filling and serving
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Instructions
Tip: tap a step to mark it as done.
Make the dough
10 minMix the quark with the egg, salt, and semolina. Add the flour and work into a soft dough. Let rest for 10 minutes.
Shape the dumplings
20 minDivide the dough into 12 pieces. Flatten each piece in your palm, place a tablespoon of blueberries in the center, wrap the dough around the filling, and shape into a ball.
Boil the dumplings
12 minCook the dumplings in gently boiling salted water for 8–10 minutes after they float to the surface.
Serve
Arrange the dumplings on plates, drizzle with melted butter, and sprinkle with sugar and grated quark.
Tip: Do not thaw frozen blueberries before filling the dumplings; wrap them in the dough while still frozen so they release less juice and do not stain the dough as you shape it.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 585 kcal
- Protein
- 29 g
- Carbohydrates
- 70 g
- of which sugars
- 19 g
- Fat
- 21 g
- of which saturates
- 13 g
- Fiber
- 3.3 g
- Salt
- 0.7 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Čučoriedkové knedle z tvarohového cesta s maslom
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