Poppy Dumplings with Plums

Average: 0 (0 votes)
(0 votes)
Poppy Dumplings with Plums
share Share
bookmark_border Copy URL
Health Score:
44 / 100
1 hr
ready in 5 h.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,022 cal.(49 %)
Protein26 g(27 %)
Fat52 g(45 %)
Carbohydrates100 g(67 %)
Sugar added48 g(192 %)
Roughage10.2 g(34 %)
Vitamin A0.4 mg(50 %)
Vitamin D1 μg(5 %)
Vitamin E3.1 mg(26 %)
Vitamin K4.5 μg(8 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.5 mg(45 %)
Niacin6.4 mg(53 %)
Vitamin B₆0.3 mg(21 %)
Folate70 μg(23 %)
Pantothenic acid2.2 mg(37 %)
Biotin14.8 μg(33 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C10 mg(11 %)
Potassium714 mg(18 %)
Calcium634 mg(63 %)
Magnesium144 mg(48 %)
Iron4.7 mg(31 %)
Iodine26 μg(13 %)
Zinc3.3 mg(41 %)
Saturated fatty acids25.5 g
Uric acid86 mg
Cholesterol152 mg
Complete sugar61 g


For the dough
250 grams Quark (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 Tbsps Rum
For the plums
250 grams Plum
100 grams sugar
20 grams butter
4 Tbsps Plum wine
125 milliliters white wine
to finish
4 Tbsps butter
100 grams freshly grated white bread
mint (for garnish)
How healthy are the main ingredients?
Plumsugarwhite breadeggsaltlemon

Preparation steps


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


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.


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.


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.


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.