Quark semolina dumplings with plum jam

Name: Quark semolina dumplings with plum jam
Cook time: 1 h
Total time: 1 h
Yield: 7
Ingredients: 1 kg Schichtkäse (20 % fat); 1 egg + 1 egg yolk (size M); 70-80 g Common wheat semolina; 50 g Sugar; 7-10 Tbsp grated rind of; 1 untreated orange; 7-10 Tbsp Salt; 7-10 Tbsp Flour; 75 g Plum jam (glass); 2 TABLESPOONS flaked almonds; 60 g Breadcrumbs; 2-3 TABLESPOONS Butter; 7-10 Tbsp Icing sugar for the; 7-10 Tbsp Dust and balm

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 7

1 kg Schichtkäse (20 % fat)
1 egg + 1 egg yolk (size M)
70-80 g Common wheat semolina
50 g Sugar
7-10 Tbsp grated rind of
1 untreated orange
7-10 Tbsp Salt
7-10 Tbsp Flour
75 g Plum jam (glass)
2 TABLESPOONS flaked almonds
60 g Breadcrumbs
2-3 TABLESPOONS Butter
7-10 Tbsp Icing sugar for the
7-10 Tbsp Dust and balm

Directions

1
Press Schichtkäse vigorously in a clean tea towel until only approx. 750 g Schichtkäse is left. Stir with egg, egg yolk, semolina, sugar, orange peel and 1 pinch of salt until smooth. Chill for about 2 hours.
2
Form 12-16 dumplings from the mass with floured hands. Press a small hollow into each dumpling and carefully pour in about 1/2 tsp. plum jam. Close the dumpling mass again. Put them into boiling, slightly salted water and let them simmer for about 15 minutes
3
Roast the flaked almonds in a pan without fat until golden brown, remove. Roast breadcrumbs in hot butter until golden brown. Remove from heat. Lift out dumplings, drain well and roll in breadcrumbs. Decorate with flaked almonds, icing sugar and lemon balm. Serve with: vanilla sauce