John Myers
Ingredients for 4 servings:
- 500 g flour
- 1 egg(s)
- 250 ml water, lukewarm
- 1 tsp salt
- 250 g quark, 40%
- 1 egg(s)
- 1 tbsp flour
- Salt
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes
A recipe from my Bessarabian ancestors. My favorite dish.
Mix the first four ingredients into a smooth dough and let it rest for half an hour in a warm bowl. Divide into three patties, roll each out to a thickness of about 5 mm and cut into squares with sides measuring about 10 cm. Separate the egg. Mix the quark with the egg yolk and flour. Season with salt; it can be quite salty. Brush the edges of the dough with the egg white. Place 1 teaspoon of the quark mixture in the center of each dough square as a filling and fold together. Press the edges together firmly. Place in boiling salted water. When the Käsknöpfle float to the top (you can loosen them with a wooden spoon; they sometimes sink to the bottom and stick), let it rest for about 15 minutes. Tip: You can sprinkle the Käsknöpfle with breadcrumbs toasted in butter and serve with dressed lettuce or simply in vegetable broth. Leftover Käsknöpfle are delicious fried in oil in a pan. My father’s family also ate them with a roast and gravy, which is quite filling.
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