Quark-Klößchen mit süßen Bröseln (quark dumplings with sweet buttered breadcrumbs)

Method

1. 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.
2. Shape into 16 small balls with wet hands.
3. 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.
4. 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.
5. 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.