Tart Cheese Dumplings with Plum Filling

Ingredients

• 30 plums
• 12 pieces cube sugar
• 100 g sugar
• 1 pinch Cinnamon powder
• 0.5 vanilla pod (pulp)
• 0.5 tsp lemon zest
• 120 ml dry red wine
• 400 g quark
• 1 egg
• 50 g flour
• 50 g semolina
• 50 g breadcrumbs
• 2 tbsp Sour cream
• 2 tbsp sugar
• 1 tsp lemon zest
• Salt
• 100 g butter
• 70 g breadcrumbs
• 2 tbsp sugar

Instructions

1. 1.

   Wash the plums, score them, pit them and fill 12 plums with a piece of cube sugar.

2. 2.

   Cut the remaining plums into small cubes. In a pot bring to boil with the sugar and spices, deglaze with wine and simmer over medium heat for about 5 minutes. Then remove from heat and let cool.

3. 3.

   For the dumplings drain the quark well and press out excess moisture if needed. Mix in the egg, flour, semolina, breadcrumbs, sour cream, sugar and lemon zest into a dough. If the dough is too wet add more flour. Chill the mixture for about an hour.

4. 4.

   Using a tablespoon take portions of the dough, shape dumplings by pressing flat, placing one plum in the center and sealing with dough. Form round and drop all dumplings into lightly salted simmering water and let them finish cooking for about 10 minutes.

5. 5.

   Melt butter in a pan, sprinkle breadcrumbs and sugar, brown until golden and remove from heat.

6. 6.

   Remove dumplings from water, drain, toss in breadcrumb butter and serve on plates with the plum compote. Offer vanilla sauce on the side if desired.