Hungarian eggless quark and semolina dumplings

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1. Combine both ingredients on a work surface, adding a pinch of salt to taste if desired, and work into a dough. Shape into a log and cut into individual dumplings. Choose how you would like to prepare them from here.

2. If desired, flatten each piece into a small round, place fruit, caramel, or thick jam in the center, and shape into a dumpling. Bring a pot of water to a boil, letting the dumplings rest briefly while the water heats.

3. Place the dumplings in the boiling water. Once they float to the surface, cook for another 2–3 minutes. Serve drizzled with butter, with nuts, or with sour cream.

4. Tip: Toast breadcrumbs in a dry skillet, add butter and powdered sugar, and coat the cooked dumplings in the mixture.

Tip: If the quark is wet, let it drain in a sieve before mixing so the semolina dough will be firmer and the dumplings will not fall apart in the water. Cut fruit for the filling into smaller pieces so the thin dough can enclose it completely.

This recipe was translated from the Slovak original: Maďarské knedličky z tvarohu a krupice bez vajec