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Plum dumplings with quark and cinnamon
Whole plums wrapped in quark dough, boiled and coated in butter-toasted breadcrumbs with cinnamon sugar. Makes 4 servings.
Save on PinterestRecipe at a glance
- Prep time
- 30 min
- Cook time
- 25 min
- Total time
- 55 min
- Servings
- 4 servings
- Difficulty
- Medium
- Cuisine
- Slovak
Plum dumplings made with quark, a fresh farmer's cheese, are a sweet fall lunch: wrap a whole plum in dough made with quark, egg, semolina, and flour, then boil the dumplings in water. Serve them coated in butter-toasted breadcrumbs with cinnamon sugar.
Ingredients
Dough
Filling
Coating
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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 that is not sticky. Let rest for 10 minutes.
Shape the dumplings
15 minWash the plums, slit each one along the side, and remove the pits. Divide the dough into 12 pieces. Flatten each piece in your palm, wrap it around a plum, and shape into a ball with no cracks.
Boil the dumplings
12 minLower the dumplings into gently boiling salted water and cook for 8–10 minutes after they float to the surface. Remove with a slotted spoon.
Coat the dumplings
5 minToast the breadcrumbs in the butter until golden brown, stir in the sugar and cinnamon, and roll the dumplings in the mixture to coat. Serve warm.
Tip: Bystrica plums, a type of prune plum, are best for these dumplings because they are easy to pit and hold their shape during cooking.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 651 kcal
- Protein
- 28 g
- Carbohydrates
- 88 g
- of which sugars
- 24 g
- Fat
- 21 g
- of which saturates
- 12 g
- Fiber
- 4.0 g
- Salt
- 1.0 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: Slivkové knedle z tvarohového cesta so škoricou
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