Plum dumplings

Ingredients for 6 servings:

• 500 g quark
• 100 g butter, soft
• 4 eggs
• 180 g breadcrumbs
• 200 g flour
• 75 g sugar
• 600 g plums
• 3 tbsp honey
• 1 tsp cornstarch
• 1 tbsp water
• 12 sugar cubes
• 100 g cream
• 1 packet of vanilla sugar
• 50 g butter
• 1 tbsp sugar

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

with breadcrumbs

Squeeze the quark out onto a kitchen towel. Beat the butter and eggs until fluffy. Stir in the quark, 100g breadcrumbs, flour, 60g sugar, and a pinch of salt. Let the dough rest for 30 minutes. Wash the plums and pit 12 of them for filling, but do not cut them in half. Halve, pit, and dice the remaining plums. Cook with honey and 100ml water for about 5 minutes. Mix the cornstarch with 1 tablespoon of water, stir into the plums, bring to a boil, and chill. Boil plenty of salted water. Form the dough into a test dumpling and boil. If it falls apart, knead a little flour into the dough. Fill each plum with 1 sugar cube. With moistened hands, form dumplings from the dough and filled plums. Let stand over low heat for about 15 minutes. Lightly whip the cream with the vanilla sugar. Heat the butter, toast the remaining breadcrumbs in it, and stir in 1 tablespoon of sugar. Roll drained dumplings in the crumbly butter and serve with vanilla cream. Compote is also delicious.