Thuringian plum dumplings

Ingredients for 5 servings:

• 500 g low-fat curd cheese
• 200 g flour
• 80 g semolina
• 50 g butter (soft)
• 2 eggs
• 1 pinch of salt
• 24 plums or prunes
• 24 sugar cubes
• 6 tbsp breadcrumbs
• 4 tbsp sugar
• e.g. cinnamon
• 150 g butter, extra

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Dumplings with low-fat curd cheese, flour and semolina

Mix the softened butter with the eggs well. Add the quark, flour, semolina, and salt and knead into a dough. Let this dough rest in the refrigerator for about 20-25 minutes. In the meantime, halve the plums, remove the stones, and fill with a sugar cube. Bring lightly salted water to a boil in a large pot. Divide the dough into quarters and form the quarters into approximately 3 cm thick rolls on a floured baking sheet/board. Then divide these into 6 pieces, making a total of 24 dumplings. With floured hands, carefully wrap the plums in the dough pieces and form them into dumplings. Then add the dumplings to the boiling water (about half, depending on the size of the pot). Then simply let the dumplings simmer. After they have risen, they need to stand for about 10 minutes. Meanwhile, lightly brown the breadcrumbs in a little butter. Melt the remaining butter in a hot pan. Mix the sugar and cinnamon. Remove the dumplings with a slotted spoon and let them drain. Drizzle the drained dumplings with the browned butter and sprinkle with the browned breadcrumbs and the sugar-cinnamon mixture.