Beat the quark, egg, soft butter and salt, add the semolina and flour and knead into a soft dough; rest for 15 minutes.

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

1. Beat the quark, egg, soft butter and salt, add the semolina and flour and knead into a soft dough; rest for 15 minutes.
2. Stone the plums and put a sugar cube in each.
3. Divide the dough into 16 pieces, wrap each plum and shape into a dumpling.
4. Cook the dumplings in gently boiling water for 8–10 minutes (until they float, plus 2 minutes) and lift out with a slotted spoon.
5. Pour over the melted butter and dust with icing sugar.