Topfenknödel with Dates and Plum Sauce
Topfenknödel with dates and plum sauce is a recipe featuring fresh ingredients from the stone fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g low‑fat quark
- 2 egg yolks
- 80 g sugar
- 1 pinch salt
- 1 tbsp softened butter
- 50 g coarse flour
- Cinnamon
- clove powder
- allspice
- 250 g dates (chopped)
- 200 g peeled walnuts (chopped, in rum)
- vanilla sugar
- toasted breadcrumbs
- sugar
- powdered sugar
- 0.5 glass plum jam
Instructions
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1.
Drain the quark through a linen cloth or bag. Separate the eggs; add the yolks with 2 tbsp sugar, salt and butter, briefly mix the dough, season with cinnamon, clove powder and allspice. Fold in enough flour to form a well‑shaped mass. Whip the egg whites extra with a pinch of salt and the remaining sugar until stiff; fold half into the quark dough, fold the other half over.
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2.
Let the dough rest for one hour.
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3.
Divide the dough into 4–8 portions (depending on desired dumpling size), take each portion, fill with dates or walnuts (or both) and shape into dumplings. Cook the dumplings in simmering salted water for 20–30 minutes until cooked through. Carefully lift the finished dumplings from the broth with a slotted spoon and roll them in sugared breadcrumbs. Dust with powdered sugar and serve on a platter of plum jam.
