Rest the dough
Semolina absorbs moisture during resting. Without this time the mixture is harder to shape.
German Recipe
Quark semolina dumplings with apple compote
The dough rests briefly so semolina can absorb moisture. Apple compote and golden buttered breadcrumbs are prepared alongside.
Total time
55 min
Calories
365 kcal
Servings
3 servings
Difficulty
Easy
Why this recipe works
Quark dough for a warm sweet meal
Low-fat quark, semolina, a little flour and egg make a shapeable dumpling dough. It is divided and cooked thoroughly in hot water without vigorous boiling. Compote stays outside the dumplings to keep preparation manageable. The total time includes the short dough rest.
Lunch
German Recipes
Autumn Recipes
Fruit
Recipe
Quark semolina dumplings with apple compote
Unfilled quark semolina dumplings gently poach in water and are served with buttered breadcrumbs and warm apple compote.
Ingredients
3 servings
Method
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1
Mix dough and let rest
Thoroughly mix quark, egg, semolina, flour, 20 g sugar and half the salt. Cover and rest for 15 minutes. This resting time is included in preparation.
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2
Cook apple compote
Meanwhile cut apples into cubes about 1 cm. Bring to a boil in a small saucepan with 80 ml water, lemon juice and the remaining 10 g sugar. Simmer covered over low heat for about 8 to 10 minutes until tender. Remove from heat and keep warm.
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3
Shape and poach dumplings
Heat remaining 2000 ml water with remaining salt in a wide saucepan. With lightly damp hands shape dough into 6 equal dumplings. Place in hot water and poach at about 85 to 90 °C without vigorous boiling for 15 to 18 minutes. Cook dumplings thoroughly: the centre must reach at least 70 °C for 2 minutes; check with a thermometer if unsure and cook longer.
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4
Toast buttered breadcrumbs
While dumplings cook, melt butter in a pan. Add breadcrumbs and toast over medium heat, stirring, for about 2 to 3 minutes until golden. Remove from heat.
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5
Serve
Lift dumplings out with a slotted spoon and drain briefly. Plate with buttered breadcrumbs and apple compote. Each portion as a sweet meal contains 2 dumplings with one third of the crumbs and compote.
Kitchen know-how
Tips for Quark semolina dumplings with apple compote
Keep water gently moving
Vigorous boiling can damage the dumpling surface. Maintain an even water temperature and check for thorough cooking.
Variations
How to adapt this recipe
Replace apples with the same peeled, cored weight of still-firm pears. Check tenderness; nutritional values change.
Replace breadcrumbs with the same amount of unseasoned wholegrain breadcrumbs. Watch browning; flavour and nutritional values change.
Nutrition per serving
365kcal
55.8 gCarbohydrates
17.5 gProtein
6.6 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Quark semolina dumplings with apple compote
No. The quark semolina dough is shaped into dumplings without filling. Apples cook separately as compote and are added only when plating.
This recipe uses quark, semolina, flour and egg as its dough base. Ready-made potato dumpling dough has a different composition and is not an equivalent replacement for this method.
First allow the full intended resting time. Use quark weighed without separated whey and shape with lightly damp hands. Very wet quark may need an additional rest.
Divide dough into 6 equal dumplings. The calculation uses 3 servings of 2 dumplings each with the corresponding share of buttered breadcrumbs and apple compote.
Keep cooking