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Ingredients
Dumplings with Dates and Plum Sauce
- For the dough
- 500 grams Quark
- 2 egg yolks
- 80 grams sugar
- 1 pinch salt
- 1 Tbsp soft butter
- 50 grams bread Pastry flour
- cinnamon
- Ground clove
- allspice
- 250 grams Date (chopped)
- 200 grams peeled Walnut (chopped in Rum)
- Vanilla sugar
- breadcrumbs (roasted)
- sugar
- powdered sugar
- ½ jar Plum butter
Drain and squeeze quark in a linen cloth or bag. Separate eggs and combine yolks with 2 tablespoons of sugar, salt, butter and quark. Season with a bit of cinnamon, cloves and allspice. Mix in as much flour so that the mixture is moldable. Beat egg whites separately with a pinch of salt and remaining sugar until stiff. Knead half into the mixture and then mix in remaining egg whites.
Allow dough to rest for 1 hour.
Divide dough into 4-8 servings (depending on the size of dumplings). Shape each serving into a ball, make a small well in the center and fill with dates or walnuts (or both) and cover over filling.
Cook dumplings for 20-30 minutes in salted simmering water and leave until done. Carefully remove dumplings with a slotted spoon.
Roll in sugar and breadcrumbs. Dust with powdered sugar and serve on a garnish of plum jam.