Quark Dumplings

Ingredients

• 40 g raisins
• 40 ml rum
• 800 g starchy cooking potatoes
• Salt
• 3 tbsp flour (Type 405)
• 0.25 tsp baking powder
• 2 Eggs
• 50 g sugar
• 1 tsp lemon zest (unprocessed)
• 300 g quark
• 1 tbsp clarified butter (for frying)
• 1 tbsp powdered sugar (for dusting)

Instructions

1. 1.

   Soak raisins in rum.

2. 2.

   Wash potatoes and cook with skins in salted water for about 30 minutes, drain, let steam off slightly, peel, and press through a potato masher. Mix flour with baking powder and combine with eggs, drained raisins, salt, sugar, lemon zest, and well-drained quark into the mashed potatoes. Let rest for about 20 minutes.

3. 3.

   Heat clarified butter in a pan. Using a spoon, drop portions of dough into the hot butter and fry until they float. Fry each dumpling for 4–5 minutes on all sides until golden brown. Drain on kitchen paper and dust with powdered sugar before serving.