Plum or apricot dumplings with quark dough

Ingredients for 4 servings:

• 250 g quark
• 70 g flour
• 70 g semolina
• 70 g butter or margarine, melted
• 1 egg(s)
• Plums or apricots, whole with stone, frozen or fresh
• 800 g breadcrumbs, approx.
• 400 g sugar, approx.
• some butter or margarine
• some powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

Great for pre-cooking and ideal for storing in the freezer

Mix together the quark, egg, and melted butter, then stir in the flour and semolina. Let it rest for 1-2 hours. If the dough is too wet, you can add more flour or semolina. Please note: the dumplings must be formed with wet hands. Take a small amount of dough in each hand, flatten it, place the apricot or plum on top, and cover it with the dough. It’s okay if there’s too much dough, but be careful not to make the layer too thin. Once the dumplings are formed, reshape them with flour so they are no longer sticky, and then place them on a floured work surface. If you pre-cook them, freeze the dumplings now. Simmer the dumplings in lightly salted water for about 20 minutes. You can also cook frozen dumplings this way. Meanwhile, melt some butter in a pan, fry the breadcrumbs until golden brown, and add enough sugar until you like the texture. Once the dumplings are done, drain them and roll them in the breadcrumbs while they’re still wet. Serve the dumplings on plates with plenty of breadcrumbs and sprinkle with powdered sugar. Note: Please note that I’m not entirely sure about the amount of breadcrumbs, as I usually only take 4-6 dumplings out of the freezer at a time. You can also freeze them if you have any leftovers. This is my grandmother’s recipe, and it’s one of my favorite pastries. I always prepare the dumplings ahead of time and freeze them. Then, when I feel like it, all I have to do is simmer them in water and make the breadcrumbs.