Soft plum dumplings with semolina and quark

Soft plum dumplings are tender, lightly sweet dumplings of semolina and quark that wrap around a warm, juicy plum. The dough puffs up while cooking and becomes fluffy. Finally the dumplings are rolled in buttery breadcrumbs, which add a crisp, aromatic finish.

Cook Time 12 mins

Rest Time 30 mins

Total Time 42 mins

Cooking Method: Boiled

Cuisine: Slovenian

Courses: Breakfast, Desserts, Main dishes

Difficulty: Beginner

Best Season: Fall

Description

Soft, lightly sweet dumplings of semolina and quark wrapped around a warm, juicy plum, then rolled in buttery breadcrumbs. A homely sweet dish for a warm lunch or breakfast.

Ingredients

6 pc plums (stoned (or similar fruit))
250 g quark (Slovenian skuta; ricotta works)
110 g wheat semolina
75 g plain flour
4 g baking powder
2 pc eggs
1 tbsp oil
3 g salt
20 g sugar

Topping

60 g butter
80 g breadcrumbs
to taste cinnamon and sugar (optional)

Method

1
In the bowl you will use for the dough, weigh the wet ingredients first: quark, eggs and oil. Mix.
2
Add the dry ingredients: semolina, flour, baking powder, salt and sugar.
3
Mix everything together and leave the mixture to rest for at least 30 minutes, so the semolina swells and the ingredients bind well.
4
Meanwhile, stone the plums. Where the stone was, you can add a sugar cube or a teaspoon of jam if you like.
5
When the dough has rested, use a spoon to transfer it onto a well-floured work surface. The dough should still be very soft; without flour it sticks to your hands.
6
Divide the dough into 5 or 6 pieces, depending on how much dough you want around each plum.
7
Flatten each piece slightly with floured hands, place a plum on it and carefully wrap the dough around it.
8
Lower the dumplings gently into boiling water and cook for about 12 minutes at a very gentle simmer.
9
Transfer the cooked dumplings to the topping of breadcrumbs toasted in butter with sugar, and serve hot.