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.