John Myers
Juicy Plum Dumplings
The perfect juicy plum dumplings recipe with a picture and simple step-by-step instructions.
- 500 g Lowfat quark
- 50 g Butter, soft
- 50 g Sugar
- 2 Eggs
- 2 Egg yolk
- 1 pinch Salt
- Grated zest of one lemon
- 180 g Breadcrumbs
- 10 Ripe plums – or apricots as an alternative
- 12 piece Sugar cubes
- Express the quark vigorously in a kitchen towel. Beat the butter and sugar until foamy, gradually stir in the eggs and egg yolks. Stir in a pinch of salt, lemon zest, squeezed quark and breadcrumbs. Chill the dough for approx. 2 hours.
- Wash the plums or apricots and cut them in half to remove the core. Press one lump of sugar into each pitted fruit, squeeze the halves of the fruit together and wrap each one in a tablespoon of dough to make dumplings.
- Place the dumplings next to each other on a patisserie tray and cook in the multi-steam oven as indicated below: Vital steam cooking // 30 minutes // 96 ° C
- Steaming dumplings is very easy because, unlike cooking in boiling water, they definitely don’t disintegrate in the steamer!
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