Quark-Klößchen mit süßen Bröseln (quark dumplings with sweet buttered breadcrumbs)
Small, light quark dumplings poached gently and rolled in breadcrumbs toasted in butter and sugar until deeply golden, a simple, old-fashioned dessert built almost entirely from pantry staples. The breadcrumbs need real attention in the pan, since they go from pale to burnt quickly once the butter starts to brown.
Prep20 min
Cook20 min
Rest15 min
Servings4
Christoph's quark dumplings, the breadcrumbs watched closely in the pan since they scorch quickly once the butter browns.
Ingredients
Written for a 4 L pot
Units
Temperature
Servings
Quark dumplings
- 400 g quark, well drained if very wet rounded
- 1 egg rounded
- 60 g semolina rounded
- 20 g sugar rounded
- 1 g fine salt rounded
- 1 lemon, zest only (optional) rounded
Sweet breadcrumbs
- 60 g butter rounded
- 80 g breadcrumbs rounded
- 40 g sugar rounded
- 2 g ground cinnamon (optional) rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Combine the quark, egg, semolina, sugar, salt and lemon zest in a bowl, mixing to an even, slightly firm dough. Rest 15 minutes; the semolina needs this time to absorb moisture and firm the mixture up.
- Shape into 16 small balls with wet hands.
- Bring a large pot of well-salted water to a bare simmer. Lower the dumplings in gently and poach 8 minutes, uncovered, until they float and feel light and springy.
- Meanwhile, melt the butter in a pan over medium heat. Add the breadcrumbs and sugar, and toast, stirring constantly, for 4 to 5 minutes, until deeply golden; watch closely, since they go from perfect to burnt within seconds once the butter starts to brown. Stir in the cinnamon, if using.
- Lift the dumplings out with a slotted spoon and drain briefly. Roll them in the warm buttered breadcrumbs, or scatter the crumbs generously over the top. Serve warm.
Notes
- Watch the breadcrumbs constantly once they start toasting. Butter and sugar together scorch fast, and the difference between deeply golden and burnt is a matter of seconds, not minutes.
- Poach the dumplings at a bare simmer, never a rolling boil. A hard boil knocks them apart; gentle, barely-moving water keeps them light and intact.
- Let the mixture rest before shaping. Skipping the rest leaves the semolina still absorbing moisture as the dumplings poach, which risks them falling apart.
- They are best eaten warm, straight after poaching; they firm up considerably once cold and do not reheat especially well.
Ingredient substitutions
- Lemon zest is optional but brightens the dumplings; orange zest is a good alternative.
- Ground cinnamon in the breadcrumbs is optional; a pinch of ground cardamom is a less common but pleasant alternative.
- A drizzle of fruit compote alongside turns this into a more substantial dessert.
From Christoph Mayer