Plum dumplings made from quark dough

Ingredients for 4 servings:

• 500 g low-fat curd cheese, for the grated cheese
• 250 g cream cheese, for the dough
• 500 g flour
• 1 egg(s), nB
• 1 pinch of salt
• 1 tbsp milk, lukewarm, nB
• 60 small plums
• 4 tbsp sugar
• 125 g butter, melted, for pouring over

Instructions

Working time approx. 1 hour; Rest period approx. 2 days; Total time approx. 2 days 1 hour

Sudeten German specialty

Two days in advance, place the low-fat quark in a cotton kitchen towel, tie the top, and place it in gently simmering water for about 10 minutes. Drain, squeeze dry, and hang it in the towel in a well-ventilated place to dry for about 48 hours. On the day of the meal, prepare the dough: Knead the cream quark with flour and a pinch of salt into a smooth, firm dough. You can add an egg and/or a little lukewarm milk if desired. Wash about 15 small plums per person and dry them thoroughly so the dough sticks to them. Do not pit them! Cut small pieces of dough with a knife, flatten them, and then thinly coat the plums evenly. The purple color of the plums should still be slightly visible. Place the finished dumplings in batches into lightly salted, gently simmering water. When they rise to the surface (after about 5 minutes), simmer gently for another 5 minutes, then remove. Meanwhile, remove the dried quark (also known as grated cheese) from the cloth and grate it finely. Arrange the plums fresh from the pot in portions on plates and slice them open, removing the stones at the same time. Then sprinkle with sugar, sprinkle with grated cheese, and drizzle with melted butter. Our whole family’s favorite dish!