Poppy Dumplings with Plums

Poppy Dumplings with Plums
1 hr
5 h.
Ready in


for 4 servings
For the dough
250 grams Quark cheese (20% fat)
140 grams Pastry flour
70 grams Butter
1 Egg
1 pinch Salt
1 packet Vanilla sugar
Grated zest of 0.5 Lemons
For the filling
250 milliliters Milk
1 packet Vanilla sugar
125 grams ground Poppy seeds
70 grams Plum butter
50 grams Powdered sugar
2 tablespoons rum
For the plums
250 grams Plums
100 grams Sugar
20 grams Butter
4 tablespoons Unavailable
125 milliliters White wine
to finish
4 tablespoons Butter
100 grams freshly grated White bread
Mint (for garnish)
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Preparation steps

Step 1/5

For the dough, mix all ingredients for the dough and knead until smooth. Cover and refrigerate for 4 hours.

Step 2/5

For the filling, heat milk with vanilla sugar. Add poppy seeds and cook for 1 to 2 minutes, stirring constantly. Stir in plum butter and powdered sugar. Stir in rum.

Step 3/5

Rinse, halve and seed the plums. Cook sugar in a pan until caramelized. Stir in butter and the plums. Deglaze with plum brandy and wine. and bring to a boil. Remove from the heat and let stand for 2 to 3 minutes. Remove plums with a slotted spoon. Cook liquid in pan until syrupy. Return the plums to the pan.

Step 4/5

Roll out the dough on a lightly floured surface until 5 mm (approximately 1/8-inch) thick. Cut circles of 5 cm (approximately 2 inches) in diameter. Place some of the poppy seed filling in the middle of each and fold the dough over. Press the edges to seal.

Step 5/5

Heat butter in a nonstick skillet. Toast the bread crumbs until light brown. Cook the dumplings in boiling slightly salted water for 6 to 8 minutes. Remove with a slotted spoon, drain briefly and sprinkle with the breadcrumbs butter. Serve with plums and garnish with mint.