🍰 Crispy Quark Dumplings with Mirabelle Plum Compote

Name: Crispy Quark Dumplings with Mirabelle Plum Compote
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g potatoes; 400 g mirabelle plums (jar, drained weight; unsweetened); 70 g coconut blossom sugar; 100 ml pear juice; 1 vanilla pod; 1 tsp cornstarch; 1 organic lemon; 2 eggs; 200 g low-fat quark; 1 pinch salt; 1 small pinch cinnamon; 50 g raisins; 100 g spelt wholemeal flour; 2 tbsp rapeseed oil

489 kcal · 30 min · 4 servings

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Ingredients

400 g potatoes
400 g mirabelle plums (jar, drained weight; unsweetened)
70 g coconut blossom sugar
100 ml pear juice
1 vanilla pod
1 tsp cornstarch
1 organic lemon
2 eggs
200 g low-fat quark
1 pinch salt
1 small pinch cinnamon
50 g raisins
100 g spelt wholemeal flour
2 tbsp rapeseed oil

Instructions

1. Wash the potatoes thoroughly.
2. Place the potatoes in a pot with water.
3. Cover the pot with a lid.
4. Cook the potatoes until tender for 20 to 30 minutes, depending on their size.
5. Drain the Mirabelle plums from their juice.
6. Cut the Mirabelle plums in half.
7. Remove the pits from the Mirabelle halves.
8. Put half of the coconut blossom sugar into a saucepan.
9. Heat the sugar over medium heat.
10. Caramelize the sugar until it turns light brown.
11. Carefully deglaze the caramel with the pear juice.
12. Slice the vanilla pod lengthwise.
13. Scrape out the vanilla seeds.
14. Add the pitted Mirabelle plums and the vanilla seeds to the caramel.
15. Heat the mixture briefly.
16. Mix the cornstarch with a small amount of cold water.
17. Stir the starch mixture into the compote.
18. Let the compote simmer gently for 1 minute over low heat.
19. Rinse the lemon under hot water.
20. Dry the lemon with a cloth.
21. Grate the lemon zest finely.
22. Drain the cooked potatoes.
23. Rinse the potatoes under cold water to stop the cooking process.
24. Peel the cooled potatoes.
25. Press the still-hot potatoes through a potato ricer into a bowl.
26. Add the eggs, quark, salt, and remaining sugar to the potato mixture.
27. Add the cinnamon, raisins, and lemon zest.
28. Add 70 grams of flour to the mixture.
29. Knead everything into a smooth dough using the dough hooks of a hand mixer.
30. Shape 16 small dumplings from the dough.
31. Roll the dumplings in the remaining flour.
32. Heat the oil in a non-stick frying pan.
33. Fry the dumplings in batches until golden brown on all sides.
34. Serve the dumplings with the Mirabelle plum compote.

Nutrition per serving

kcal: 489
Protein: 16 g · Fett/Fat: 9 g · Carbs: 83 g