Quark dumplings with plum compote

Name: Quark dumplings with plum compote
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 200 g + 2 tablespoons butter; 250 g Low-fat curd; 2 TABLESPOONS + 75 g sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 100 g Flour; 500 g Plums; 4 TABLESPOONS Lemon juice; 1 Cinnamon stick; 1 TABLESPOON Cornstarch; 3 discs Toast

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

200 g + 2 tablespoons butter
250 g Low-fat curd
2 TABLESPOONS + 75 g sugar
1 package Vanillin sugar
7-10 Tbsp Salt
100 g Flour
500 g Plums
4 TABLESPOONS Lemon juice
1 Cinnamon stick
1 TABLESPOON Cornstarch
3 discs Toast

Directions

1
For the dumplings melt 200 g butter and let it cool down. Mix quark, butter, 2 tablespoons sugar, vanillin sugar and 1 pinch of salt. Stir in flour by the spoonful. Let dumpling mixture rest for about 20 minutes.
2
Meanwhile, wash, halve and stone the plums for the compote. Bring the plums, 1/8 litre water, 75 g sugar, lemon juice and cinnamon stick to the boil and stew at low heat for 5-8 minutes. Stir starch and 3 tablespoons of water until smooth, thicken compote with it.
3
Bring to the boil again briefly. Form approx. 16 dumplings from the curd mixture with wet hands. Place the dumplings on a work surface lightly dusted with flour and carefully turn them in the flour. Bring plenty of salted water to the boil in a large pot.
4
Add the dumplings carefully and let them simmer at low (!!) heat for about 10 minutes. Remove dumplings with a ladle and place on kitchen paper. Remove the crusts from the toast and grind finely.
5
Melt 2 tablespoons of butter in a large pan. Fry the breadcrumbs in it until golden brown. Fry the dumplings briefly and serve with the compote.