Preparation
- Mix the quark, flour, beaten egg, semolina, vanilla sugar and the pinch of salt to a smooth dough and rest in the fridge for 30 minutes.
- Heat water with a little salt in a large pot. It should only simmer, not boil vigorously.
- With wet hands, shape the dough into dumplings of equal size, 4 to 6 cm across, slide them into the simmering water and let them steep for 10 to 15 minutes, until they float to the top.
- Meanwhile, melt the butter in a pan without letting it brown, stir in the breadcrumbs and toast for 3 to 5 minutes.
- Add the sugar and cinnamon and toast only very briefly so the sugar does not burn.
- Lift the dumplings out with a slotted spoon, drain well, roll in the buttered breadcrumbs and serve immediately. A Zwetschgenröster (warm plum compote) goes very well with them.
Drink with it
Sweet wine · excellent match
Beerenauslese or Ausbruch from Burgenland, or Muskateller Spätlese
The wine is sweeter than the dumplings, its acidity keeps the mild quark fresh, and notes of honey and apricot suit the buttered breadcrumbs and cinnamon.
Which wine goes with dessert? Comparing sweetness deliberatelySparkling wine · good match
Moscato d'Asti or off-dry Sekt
Bubbles and light sweetness refresh after the rich buttered crumbs and make the dumplings feel lighter.
Sparkling wine, Champagne, and Prosecco: what's the difference?Fruit brandy · good match
Plum or apricot brandy, neat in a small glass
With the plum compote the brandy picks up the fruit, and its alcohol cuts the butter of the crumbs.
What is Calvados? Apple brandy with origin