Plum dumplings in quark dough
- Vegetarian
Derived from ingredients – check the package label.
- Good for lunch
Less suited for breakfast, for dinner, as a snack.
Boiled quark-dough dumplings filled with plums and a sugar cube, topped with melted butter and icing sugar. Serves 4, 4 dumplings each (16 in total).
4 servingsFinal yield 1,200 g
Ingredients
- 250 gCREAM QUARK, 4.3% FAT
- 55 gEGG WITHOUT SHELL
- 20 gBUTTER, UNSALTED
- 1 gSALT, AVERAGE
- 2 15 ml tablespoonSEMOLINA
- 200 gFLOUR, COARSE WHEAT FLOUR
- 16 piece · smallPLUM, WITHOUT STONE
- 16 cubesSUGAR
- 60 gBUTTER, UNSALTED
- 4 15 ml tablespoonSUGAR
Method
- Beat the quark, egg, soft butter and salt, add the semolina and flour and knead into a soft dough; rest for 15 minutes.
- Stone the plums and put a sugar cube in each.
- Divide the dough into 16 pieces, wrap each plum and shape into a dumpling.
- Cook the dumplings in gently boiling water for 8–10 minutes (until they float, plus 2 minutes) and lift out with a slotted spoon.
- Pour over the melted butter and dust with icing sugar.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 2,283.2 kcal
- Protein
- 63.9 g
- Fat
- 85.2 g
- Carbohydrate
- 298.9 g
- Total carbohydrate (by difference)
- 314.5 g
- Fibre (Fineli)
- 16.2 g
- Saturated fatty acids
- 50.9 g
- Sodium
- 725.6 mg
- Salt (sodium × 2.5)
- 1.8 g
Per serving
- Energy
- 570.8 kcal
- Protein
- 16 g
- Fat
- 21.3 g
- Carbohydrate
- 74.7 g
- Total carbohydrate (by difference)
- 78.6 g
- Fibre (Fineli)
- 4.1 g
- Saturated fatty acids
- 12.7 g
- Sodium
- 181.4 mg
- Salt (sodium × 2.5)
- 0.45 g
Per 100 g of finished food
- Energy
- 190.3 kcal
- Protein
- 5.3 g
- Fat
- 7.1 g
- Carbohydrate
- 24.9 g
- Total carbohydrate (by difference)
- 26.2 g
- Fibre (Fineli)
- 1.4 g
- Saturated fatty acids
- 4.2 g
- Sodium
- 60.5 mg
- Salt (sodium × 2.5)
- 0.15 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some specific ingredients are represented by the closest generic food with the same culinary function.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Egg, Milk
Derived from ingredients – check the package label.
Food data sources
- THL Fineli (20.0) · Terveyden ja hyvinvoinnin laitos (THL), Fineli · CC BY 4.0