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Fruit and soft cheese dumplings

Name: Fruit and soft cheese dumplings
Total time: 1 h
Yield: 4
Ingredients: 30 Plum (damson); 12 cubes sugar; 0.5 cups sugar; ground cinnamon; 0.5 Vanilla pod seeds scraped out; 0.5 teaspoons lemon zest; 0.5 cups dry Red wine; 1.75 cups Quark; 1 egg; 0.333 cups All purpose flour; 0.333 cups Semolina; 1 cup fresh breadcrumbs; 2 tablespoons Sour cream; 2 tablespoons sugar; lemon zest; 0.5 cups butter; 1.5 cups fresh breadcrumbs; 2 tablespoons sugar

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Calories:	1163 kcal
Difficulty:	easy
Preparation:	45 min
Ready in:	60 min

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	1163 kcal	(58%)
Protein	24 g	(48%)
Fat	38 g	(48%)
Carbohydrates	179 g	(69%)
Added Sugar	50 g	(56%)
Roughage	7 g	(23%)
Vitamin A	521.47 µg	(65%)
Vitamin D	0.5 µg	(10%)
Vitamin E	3.27 mg	(27%)
Vitamin B1	0.91 mg	(83%)
Vitamin B2	0.56 mg	(40%)
Niacin	10.9 mg	(68%)
Vitamin B6	0.26 mg	(19%)
Folate	137.21 µg	(69%)
Pantothenic Acid	1.21 mg	(20%)
Biotin	0.78 µg	(2%)
Vitamin B12	0.6 µg	(24%)
Vitamin C	47.35 mg	(59%)
Potassium	1149.5 mg	(57%)
Calcium	320.19 mg	(40%)
Magnesium	76.63 mg	(20%)
Iron	4.94 mg	(35%)
Iodine	15 µg	(10%)
Zinc	1.76 mg	(18%)
Saturates	20 g
Uric Acid	0 g
Cholesterol	144.82 mg

Recipe author: EAT SMARTER

Ingredients

For servings

30	Plum (damson)
12 cubes	sugar

For the compote

½ cups	sugar
	ground cinnamon
½	Vanilla pod seeds scraped out
½ teaspoons	lemon zest
½ cups	dry Red wine

For the dumplings

1 ¾ cups	Quark
1	eggs
⅓ cups	All purpose flour
⅓ cups	Semolina
1 cup	fresh breadcrumbs
2 tablespoons	Sour cream
2 tablespoons	sugar
	lemon zest

Plus

½ cups	butter
1 ½ cups	fresh breadcrumbs
2 tablespoons	sugar

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Directions

1 Place the sugar cubes into 12 of the damsons and dice the rest.

2 Place the diced damsons in a pot with the sugar, a pinch of cinnamon, vanilla and lemon zest. Bring to the boil and deglaze with the wine. Simmer on a medium heat for around 5 min. Remove from the heat and leave to cool.

3 To make the dumplings, drain the quark and wring out if necessary. Mix with the egg, flour, semolina, breadcrumbs, sour cream, sugar and lemon zest. If the pastry is too moist add a little more flour. Chill for 1 hour.

4 Take a dessert spoonful of the pastry and shape into a dumpling. Press flat, place a damson on top and fold the pastry around it. Place all the dumplings into a pot of salted, simmering water and cook for around 10 min.

5 Melt the butter in a pan, add the breadcrumbs and the sugar and stir until golden brown. Remove from the heat.

6 Remove the dumplings from the water, drain and roll in the breadcrumb-butter. Serve on plates with the compote. If desired, serve with vanilla sauce or custard.

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