April 23, 2014

Austria is one of the few countries I know where you have sweet dishes as a main course. The quark dough can be filled with a variety of fruit [plums, strawberries…] or even chocolate. When my mum made it she would always fill one dumpling with a nut. And who ever found it got a special gift. 


  • 250g quark
  • 60g flour
  • 60g wheat semolina
  • 1 egg
  • pinch salt
  • 1 tablespoon butter [room temperature]
  • small fruit [apricots, plums, strawberries, …]
  • 50g butter
  • 100g breadcrumbs
  • 1 tablespoon sugar
  • 0.5 teaspoons cinnamon

fox_sweetdumplings6_ mix quark and egg [with a fork]

_ add flour, semolina and salt [mix well]

_ let sit for min. 30 min

_ mix in 1 tablespoon butter

_ melt 50g butter

_ put breadcrumbs, sugar and cinnamon into the pan

_ fry for a couple of minutes [brings out the flavor – make sure not to burn it]

_ bring a bit pot with salt water to boil

_ spoon out some dough [slightly more than the size of your fruit]


_ put flour on your hands

_ cover fruit with dough [make sure it’s sealed tight]


_ drop all dumplings into the boiling water

_ reduce heat to a point where it just not boils

_ cook until they swim to the surface [about 10min]

_ take them out of the water and cover with breadcrumb mixture


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